Ingredients
- 1 1/2 pound collard greens, washed and trimmed
- 1 1/2 cup vegetable or chicken stock
- 1 tablespoon chopped garlic
- 4 tablespoon butter
- 1/4 cup flour
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- 1/2 cup ricotta
- 3 tablespoon breadcrumbs
- 2 ounce , or 1/2 cup, mozzarella cheese shredded
Preparation
Baking Directions:
Butter a 1.5 quart baking dish and preheat oven to 375 degrees Fahrenheit.
Cut the thick ribs from the collards and wash thoroughly.
Remove excess water from them and chop into 1/2 pieces.
In a large skillet, add 1 cup of stock and bring to a boil.
Add greens, garlic and season lightly with salt and pepper.
Cook greens for 15 minutes uncovered.
Remove from heat and strain, reserving liquid.
Set aside greens in a large bowl.
In a medium pan, heat butter over medium heat.
Add flour and cook, stirring for one minute.
Add remaining stock, cream and cooking liquid and continue cooking until the sauce is smooth and thickened.
Whisk in grated Parmesan and ricotta cheeses and cook for an additional minute.
Pour mixture into a bowl with cooked collards and mix well.
Pour mixture into the prepared baking dish and top with the bread crumbs and mozzarella.
Bake for 20 minutes or until top is lightly brown.
