• Creamed Baked Greens


Cheesy, Creamy, Crunchy Baked Greens

By Andrew Zimmern

These easy creamed greens topped with crunchy, cheesy breadcrumbs are a perfect complement to grilled turkey and lemony orzo. Check it out on the newest season of Wild Game Kitchen.

Creamed Baked Greens


  • 3 pounds mixed greens (such as collards, kale, turnip greens, chards), cleaned and stemmed
  • 1/4 teaspoon freshly ground nutmeg
  • 2 cups heavy cream
  • 1/4 cup melted butter
  • 8oz grated gruyere cheese
  • Salt and freshly ground pepper to taste
  • 1 cup fresh breadcrumbs
  • 1/2 cup grated parmesan


Preheat the oven to 350 degrees F.

Roughly chop all of the greens. Bring a pot of salted water to a boil, add the greens and cook until tender, about 4-5 minutes (a bit less for chards). Drain and cool, gently squeezing out any liquid.

In a large mixing bowl, combine the cooked and cooled greens with the nutmeg, cream, butter and cheese. Season with salt and pepper. Place in a large oval or rectangular baking dish.

Mix the breadcrumbs and parmesan together in a small bowl. Sprinkle over the baking dish of greens. Bake for 45 minutes until browned on top and bubbly. Serve.

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