- 1 1/2 lbs greens, washed and trimmed (kale, spinach or greens of choice)
- salt and black pepper
- 1 chicken or vegetable broth
- 1 half-and-half
- 4 tablespoons butter
- 1/4 flour
- 1/2 grated Parmesan cheese
- 1/2 Ricotta cheese (whole milk or
- part skim)
- 3 tablespoons dry bread crumbs
- 2 ozs. Mozzarella cheese, shredded
Butter a 1 1/2-quart baking dish or casserole; preheat oven to 375° or 350° for ovenproof glass. Cut out and discard tough stems; if using kale or collards, cut out thick center ribs. Rinse all greens and shake off any excess water; chop into 1/2-inch pieces. In large skillet, cook greens over low heat, adding by handfuls and stirring down as they wilt. Add 1/2 cup water if greens seem dry; cover skillet and braise 10 to 15 minutes, or until tender. Pour off any liquid left in skillet; season greens with salt and pepper. Transfer to bowl and set aside. Heat broth and half-and-half in saucepan, just until bubbles form around edge of pan. In large skillet, melt butter over low heat. Add flour and cook, stirring, one minute. Add hot broth mixture all at once and stir over medium heat until sauce is smooth and thickened. Whisk in grated Parmesan and Ricotta. Stir greens into cheese sauce and pour mixture into prepared baking dish. Sprinkle with bread crumbs and then sprinkle grated Mozzarella over top; bake 20 minutes or until sauce is bubbling and Mozzarella is melted and lightly browned. Serve immediately.
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