Greens and Cheese Bake

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.

More Recipes
How To Cook Southern-style Greens
Bea's Greens
Garlic Greens
Greens Casserole with Mozzarella Cheese
Kamara's Greens
Red Potatoes and Mustard Greens
Collard Greens
Beef with Greens and Red Potatoes
Collard Greens with Tomatoes
April's Greens
Basic Southern Style Greens
Black Skillet Beef with Greens
Sandy's Southern Cooked Greens

Side Dish Casseroles
Vegetable Dishes
Vegetable Freezing Guide

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter