Scalloped Greens

Greens have never tasted as good as they do in this crumb-topped casserole.

Yield: 15 servings
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes


  • 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


  1. 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.
  2. 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.
  3. Combine breadcrumbs, 2 tablespoons melted butter, and remaining 1/4 teaspoon salt, tossing until crumbs are coated. Sprinkle over greens.
  4. Bake, uncovered, at 350º for 1 hour and 15 minutes or until golden. Let stand 15 minutes before serving.
  5. 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.
  6. 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.
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