Ingredients:
- 1 1/2 pounds greens, washed and trimmed (kale, mustard greens, turnip greens, collard greens, or mixed)
- salt and black pepper
- 1 1/2 cups chicken or vegetable broth, divided
- 1 cup half-and-half
- 4 tablespoons butter
- 1/4 cup flour
- 1/3 cup grated Parmesan cheese
- 1/2 cup ricotta cheese (whole milk or part skim)
- 3 tablespoons dry bread crumbs
- 2 ounces Mozzarella cheese, shredded, about 1/2 cup
Preparation:
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 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 chicken broth, then cover the skillet; braise for 10 to 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 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 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.
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