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Prep Time: 28 Minutes Cook Time: 180 Minutes |
Ready In: 208 Minutes Servings: 15 |
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Greens have never tasted as good as they do in this crumb-topped casserole. Ingredients:
1 (1-pound) bag chopped collard greens |
1 (1-pound) bag chopped turnip greens |
3 cups water |
1/2 cup all-purpose flour |
1/4 cup grated onion |
2 large garlic cloves, minced |
3 cups milk |
2 cups half-and-half |
2 large eggs |
1 1/4 teaspoons salt, divided |
1/4 teaspoon pepper |
2 cups (8 ounces) shredded sharp white cheddar cheese |
2 cups (8 ounces) shredded havarti cheese |
3 cups sourdough breadcrumbs (see note) |
2 tablespoons butter or margarine, melted |
Directions:
1. Wash greens; remove coarse stems. Bring greens and water to a boil in a large Dutch oven. Cover, reduce heat, and simmer 1 hour and 45 minutes or until tender, stirring occasionally. Drain well. Return greens to pot.
2. Whisk together flour, next 5 ingredients, 1 teaspoon salt, and pepper. Add to greens in pot. Add cheeses; pour into a buttered 13 x 9 baking dish.
3. Combine breadcrumbs, 2 tablespoons melted butter, and remaining 1/4 teaspoon salt, tossing until crumbs are coated. Sprinkle over greens.
4. Bake, uncovered, at 350ยบ for 1 hour and 15 minutes or until golden. Let stand 15 minutes before serving.
5. Note: To make 3 cups sourdough breadcrumbs, we used 1/3 (10-ounce) round loaf sourdough bread, torn into pieces, and pulsed in a food processor.
6. Make Ahead: Cook greens, shred cheese, assemble casserole, and store in refrigerator, without breadcrumb topping, up to a day ahead. Prepare breadcrumb topping, and add just before baking. Bake casserole according to recipe up to 2 hours before serving. Reheat briefly before serving.
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