Cheesy, Creamy, Crunchy Baked Greens
By Andrew Zimmern
These easy creamed greens topped with crunchy, cheesy breadcrumbs are a perfect compliment 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.