Recipe: Scalloped Greens

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)
Serves: 15


  • 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
  1. 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
  2. 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.
  3. combine breadcrumbs, 2 tablespoons melted butter and remaining salt, tossing until coated. Sprinkle on top of greens
  4. Bake uncovered at 350 degrees for 1 hour and 15 minutes or until golden. Let stand 15 minutes before serving.
  5. 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.
  6. 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.