This is a great recipe even for the non green eaters in your house! It is good for a buffet or a large family meal. Lots of great products from our market are used in this dish.
Source: Southern Living Magazine (Entered by debra chester)
- 1 lb chopped collards
- 1 lb. chopped turnip greens
- 3 cups water
- 1/2 cups all purpose flour
- 1/4 onion grated onion
- 2 large garlic cloves minced
- 3 cups milk
- 2 cups half and half
- 2 large eggs
- 1 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups shredded white cheddar
- 2 cups shredded Harvarti
- 3 cups sourdough bread crumbs
- 2 tablespoons melted butter
Step by Step Instructions
- Wash greens remove coarse stems. Bring greens and water to a boil in a large Dutch oven. Cover, reduce heat and simmer 1 hours and 45 minutes or until tender stirring occasionally. Drain well. Return greens to pot
- Whisk together flour and next 5 ingredients, 1 teaspoons of salt and pepper. Add to greens in pot. Add Cheeses; pour into a buttered 13×9 inch baking dish.
- combine breadcrumbs, 2 tablespoons melted butter and remaining salt, tossing until coated. Sprinkle on top of greens
- Bake uncovered at 350 degrees for 1 hour and 15 minutes or until golden. Let stand 15 minutes before serving.
- To make 3 cups of sourdough bread crumbs use 1/3 of a round of Sourdough bread from Sugar Magnolia Bakery torn into pieces and pulsed in a food processor.
- Make ahead: Cook greens, shred cheese, assemble casserole and store in refrigerator without breadcrumb topping up to a day ahead. Prepare breadcrumb topping just before baking. Bake casserole according to recipe up to 2 hours before serving. Reheat briefly before serving.