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Mixed greens casserole
Sponsored by:
In addition to green beans, this dish is loaded with big leafy greens like kale, swiss chard, collard greens and spinach.
YIELDS
4
TO
6
Ingredients
- 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
Directions
- Preheat your oven to 350° F.
- 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.
- Blanch the greens beans until tender and set aside.
- 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.
- Add cabbage, bay leaves, and thyme, and cook until the cabbage is soft and translucent and starting to turn golden.
- Add all the blanched and drained greens, and the green beans, and incorporate them with the cabbage
- In a bowl, beat the eggs together with the cream, cinnamon and nutmeg, seasoning with salt and pepper.
- Fold in the cooked cubed sweet potatoes with greens mixture and half the cheese. Transfer to a greased casserole dish.
- Bake for 35 to 40 minutes until it’s starting to brown and the liquid has reduced.
- Top with remaining cheese and breadcrumbs if desired and bake until golden.
- Let stand for 30 minutes and serve. Enjoy!
