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Greens and Cheese Bake
Yield: Serves 6
Ingredients:
- 1 1/2 pounds greens, washed and trimmed (kale, collards)
- salt and black pepper
- 1 cup chicken broth
- 1 cup half-and-half
- 4 tablespoons butter
- 1/4 cup flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese (whole milk or part skim)
- 3 tablespoons dry bread crumbs
- 2 ounces Mozzarella cheese, shredded
Directions:
- Butter a 1 1/2-quart casserole.
- Preheat the oven to 375° degrees.
- Wash and stem greens.
- Chop greens into 1/2-inch pieces.
- In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt.
- Add 1/2 cup of water, then cover and braise for 10 to 15 minutes, or until tender.
- Pour off any liquid and add salt and pepper.
- Transfer to a bowl and set aside.
- Heat the 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 one minute.
- Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened.
- Whisk in the grated Parmesan and ricotta.
- Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish.
- Sprinkle with bread crumbs and mozzarella.
- Bake for 20 minutes and serve.