About
We've heard that people don't like to eat their vegetables. Well, we have a solution to that: Creamed Greens Casserole! Creamy, savory, garden fresh greens with fragrant garlic and plenty of melty cheese makes everyone a vegetable enthusiast! Oh, and the crunchy breadcrumbs on top don't hurt either! Creamed Greens Casserole is vegetables done right!
Ingredients
- 2 cups breadcrumbs
- 4 tablespoons olive oil, divided
- 1 1/2 teaspoons garlic, finely chopped, divided
- 1 1/4 teaspoons kosher salt, divided
- 1 small onion, chopped
- 3 (8-ounce) bunches fresh Lacinato kale, stemmed and thinly sliced
- 1 (1-pound) bunch fresh collard greens, stemmed and thinly sliced
- 3 tablespoons water
- 6 ounces cream cheese
- 1 cup fontina cheese, shredded
- 1 cup half-and-half
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper, optional
Directions
Step 1 -Preheat the oven to 450 degrees F.
Step 2 -Lightly grease a 2-quart baking dish.
Step 3 -In a medium bowl, add the breadcrumbs, 2 tablespoons of the oil, 1/2 teaspoon of the garlic, and 1/4 teaspoon of the salt and stir to combine.
Step 4 -In a Dutch oven over medium-high heat, add the remaining olive oil.
Step 5 -Add the onions to the hot oil and cook, while stirring often, until softened, about 5 minutes.
Step 6 -Add the remaining garlic to the hot oil and cook, while stirring, until fragrant, about 30 seconds.
Step 7 -Add the kale, the collard greens, and the water to the onion mixture and cook, while stirring, until the greens are wilted and tender, about 10-12 minutes.
Step 8 -Add the cream cheese, the fontina, the half-and-half, the black pepper, the remaining salt, and the crushed red pepper to the greens mixture and cook, while stirring constantly, until just heated through and the cheese is melted, about 8 minutes.
Step 9 -Transfer the greens mixture to the preapred baking dish.
Step 10 -Sprinkle the greens mixture with the breadcrumb mixture.
Step 11 -Bake until golden and bubbly, about 15 minutes.
Step 12 -Serve.
