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Fruits and Vegetables - Greens and Cheese Bake

  • 1 1/2 pounds kale, mustard, turnip, or collard greens, washed and trimmed
  • Salt and pepper to taste
  • 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
  • 3 tablespoons dry bread crumbs
  • 1/2 cup (2 ounces) shredded Mozzarella cheese

Butter a 1 1/2-quart baking dish or casserole. Preheat oven to 375ยบ. Shake off any excess water from greens and cut into 1/2-inch pieces. In a large skillet, cook the greens over low heat, adding them by handfuls and stirring as they wilt. Add 1/2 cup chicken broth, cover skillet, and braise for 10 to 15 minutes or until tender. Drain liquid left in the skillet and season greens with salt and pepper. Transfer to a bowl and set aside.
Heat half-and-half and remaining broth in a saucepan, just until bubbles form around the edge of the pan. In a large skillet, melt the butter over low heat. Add 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 Parmesan and Ricotta cheeses. Stir greens into the cheese sauce and pour into the prepared baking dish. Sprinkle with bread crumbs and Mozzarella cheese over the top; bake for 20 minutes or until the sauce is bubbly and Mozzarella is melted and lightly browned.
Yield: Six servings
Submitted By: Shirley L. Revis
Montgomery Farmers Co-op
Number of Servings: 6
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