Scalloped Greens

Oxmoor House
Greens have never tasted as good as they do in this crumb-topped casserole.
15 servings


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1 (1-pound) bag chopped collard greens
1 (1-pound) bag chopped turnip greens
3 cups water
1/2 cup all-purpose flour
1/4 cup grated onion
2 large garlic cloves, minced
3 cups milk
2 cups half-and-half
2 large eggs
1 1/4 teaspoons salt, divided
1/4 teaspoon pepper
2 cups (8 ounces) shredded sharp white Cheddar cheese
2 cups (8 ounces) shredded Havarti cheese
3 cups sourdough breadcrumbs (see Note)
2 tablespoons butter or margarine, melted


Prep: 28 Minutes
Cook: 3 Hours
Other: 15 Minutes

Wash greens; remove coarse stems. Bring greens and water to a boil in a large Dutch oven. Cover, reduce heat, and simmer 1 hour and 45 minutes or until tender, stirring occasionally. Drain well. Return greens to pot.

Whisk together flour, next 5 ingredients, 1 teaspoon salt, and pepper. Add to greens in pot. Add cheeses; pour into a buttered 13� x 9� baking dish.

Combine breadcrumbs, 2 tablespoons melted butter, and remaining 1/4 teaspoon salt, tossing until crumbs are coated. Sprinkle over greens.

Bake, uncovered, at 350º for 1 hour and 15 minutes or until golden. Let stand 15 minutes before serving.

Note: To make 3 cups sourdough breadcrumbs, we used 1/3 (10-ounce) round loaf sourdough bread, 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, and add just before baking. Bake casserole according to recipe up to 2 hours before serving. Reheat briefly before serving.

Created date

October 2007