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Mixed greens casserole

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In addition to green beans, this dish is loaded with big leafy greens like kale, swiss chard, collard greens and spinach. 



  • 1 bunch black kale, ribs removed and chopped fine
  • 1 bunch Swiss chard, ribs removed and chopped fine
  • 1 bunch collard greens, ribs removed and chopped fine
  • 1 lb baby spinach
  • 2 lbs greens beans, trimmed and cut into thirds
  • 2 tablespoons olive oil
  • 1 medium sweet onion, finely minced
  • 2 large leeks, thinly sliced
  • 5 – 6 cloves of garlic, smashed and chopped
  • Salt, to taste
  • 4 cups savoy cabbage, thinly sliced
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 4 eggs
  • 1 cup heavy cream
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • 2 sweet potatoes, cubed and roasted
  • 2 cups Black Diamond Italiano shredded cheese, divided
  • 1 cup bread crumbs from day old bread, torn into small pieces


  1. Preheat your oven to 350° F. 
  2. In a large pot of boiling salted water, blanch all the greens separately and drain. Squeeze out as much excess water as you can and set aside. 
  3. Blanch the greens beans until tender and set aside. 
  4. In a large skillet, heat a tablespoon of oil and add the onions leeks and garlic. Season with some salt and cook until soft, trying not to brown.
  5. Add cabbage, bay leaves, and thyme, and cook until the cabbage is soft and translucent and starting to turn golden.
  6. Add all the blanched and drained greens, and the green beans, and incorporate them with the cabbage
  7. In a bowl, beat the eggs together with the cream, cinnamon and nutmeg, seasoning with salt and pepper.
  8. Fold in the cooked cubed sweet potatoes with greens mixture and half the cheese. Transfer to a greased casserole dish. 
  9. Bake for 35 to 40 minutes until it’s starting to brown and the liquid has reduced. 
  10. Top with remaining cheese and breadcrumbs if desired and bake until golden. 
  11. Let stand for 30 minutes and serve. Enjoy! 

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