Greens And Mozzarella Casserole

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs greens, washed & trimmed (kale, collards, beet greens, or any combination. i usually use spinach)
• salt & freshly ground black pepper
• 1 cup chicken or 1 cup vegetable broth
• 1 cup half-and-half
• 4 tablespoons butter or 4 tablespoons margarine
• 1/4 cup flour
• 1/2 cup grated parmesan cheese
• 1/2 cup ricotta cheese
• 3 tablespoons dry breadcrumbs
• 2 ounces mozzarella cheese, shredded

Recipe

• 1 butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375 degrees or (350 degrees if using an oven-proof glass dish).
• 2 cut out and discard the tough stems of the greens; if using kale or collards, cut out thick center ribs.
• 3 rinse all the greens and shake off any excess water, then chop them into 1/2-inch pieces.
• 4 in a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt; add 1/2 cup of water if the greens seem dry.
• 5 cover the skillet and braise for 10 to 15 minutes, or until tender.
• 6 pour off any liquid left in the skillet, then season the greens with salt and pepper; transfer to a bowl and set aside.
• 7 heat the broth and half-and-half in a saucepan just until bubbles form around the edge of the pan.
• 8 in a large skillet, melt the butter over low heat.
• 9 add the flour and cook, stirring, for one minute.
• 10 add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened.
• 11 whisk in the grated parmesan and ricotta.
• 12 stir the greens into the cheese sauce and pour the mixture into the prepared baking dish.
• 13 sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top.
• 14 bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned.
• 15 serve immediately.