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Greens and Cheese Bake

1 ½ lb greens, washed and trimmed (kale, mustard greens, turnip greens, collard greens, or mixed)

salt and black pepper

1 ½ cups chicken or vegetable broth, divided

1 cup half-and-half

4 tbsp butter

¼  cup flour

1/3 cup grated Parmesan cheese

½ cup ricotta cheese (whole milk or part skim)

3 tbsp dry bread crumbs

2 oz shredded Mozzarella cheese (about ½ cup)


Butter a 1 ½-qt baking dish or casserole; preheat the oven to 375°. Cut out and discard the tough stems; if using kale or collards, cut out thick center ribs. Rinse all the greens and shake off any excess water, chop them into ½-in.  pieces. In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt. Add ½ cup of chicken broth, then cover the skillet; braise for 10-15 minutes, or until tender. Pour off any liquid left in the skillet, then season the greens with salt and pepper. Transfer to a bowl and set aside. Heat the remaining 1 cup of broth and half-and-half in a saucepan, just until bubbles form around the edge of the pan. In the large skillet, melt the butter over low heat. Add the flour and cook, stirring, for 1 minute. Add the hot broth mixture all at once and stir over med. heat until the sauce is smooth and thickened. Whisk in the grated Parmesan and ricotta cheeses. Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish. Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top; bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned. Serve immediately. Serves 6.