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

Recipe by Oxmoor House May 2005

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Recipe Summary

prep:
28 mins
cook:
3 hrs
additional:
15 mins
total:
3 hrs 43 mins
Yield:
15 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Christmas with Southern Living 2005

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