Easy Greens Bake
Our #1 best recipe for "greens newbies" as we call them (folks who don't know what to
do with kale, collards, Swiss Chard, etc.) is this recipe. It's easy, uses lots of farmers
market ingredients, and tastes divine! You can't fail with this recipe. We've added
more eggs, less eggs, more cheese, less cheese, different greens, and it always turns
out delicious! We hope you enjoy it!
Preheat oven to 350 degrees.
Wash greens. Strip leaves from stalks. Chop stalks into 1/4 inch pieces and set aside.
Chop greens into bite-sized pieces.
Bring a large pot of water to a boil. Add chopped stalks. Cook until almost tender (collard
stalks take longer than spinach or Swiss chard - should take about 5-10 minutes). Add
chopped leaves and cook until tender (again, it varies with the greens, about 3-8 minutes.)
Drain, then press with a fork to remove as much water as you can. (You can reserve the
nutritious water and freeze for later use in soups).
In the meantime, in a heavy skillet over medium heat, sauté onions and peppers in olive oil
until onions are translucent. Add garlic, sauté about 2 minutes more. (If you want to skip
this step, just throw these ingredients in with the stalks and cook them all together, though
sauteeing brings out the flavor of the peppers and onions better).
Grease a 9 x 12 casserole. Pour in all the ingredients and mix well. (You can also throw
everything in the food processor for a more uniform texture.) The mixture will be thick, and
you may need to press it into the corners and smooth the top with a spoon. (Sometimes
we mix this up in a bowl and spoon it into regular or mini-muffin cups to make beautiful
individual appetizers.)
Bake for 25-35 minutes, until set in center (less if using muffin cups). Slice and serve
warm or at room temperature.
Our #1 best recipe for "greens newbies" as we call them (folks who don't know what to
do with kale, collards, Swiss Chard, etc.) is this recipe. It's easy, uses lots of farmers
market ingredients, and tastes divine! You can't fail with this recipe. We've added
more eggs, less eggs, more cheese, less cheese, different greens, and it always turns
out delicious! We hope you enjoy it!
- 6 free-range eggs, beaten
1 bunch (about 1 gallon) fresh greens (kale, collards, Swiss chard, spinach, etc.)
1 medium onion (or 3-4 scallions), minced
1/2 red bell pepper, chopped into 1/4 inch pieces (optional)
3 cloves garlic (or 1 stalk green garlic), minced
3/4 cup milk of your choice (cow, goat, rice, etc.)
2 cups finely shredded cheese of your choice
1/2 tsp pepper
1 tsp salt, optional
1 Tbs olive oil
Preheat oven to 350 degrees.
Wash greens. Strip leaves from stalks. Chop stalks into 1/4 inch pieces and set aside.
Chop greens into bite-sized pieces.
Bring a large pot of water to a boil. Add chopped stalks. Cook until almost tender (collard
stalks take longer than spinach or Swiss chard - should take about 5-10 minutes). Add
chopped leaves and cook until tender (again, it varies with the greens, about 3-8 minutes.)
Drain, then press with a fork to remove as much water as you can. (You can reserve the
nutritious water and freeze for later use in soups).
In the meantime, in a heavy skillet over medium heat, sauté onions and peppers in olive oil
until onions are translucent. Add garlic, sauté about 2 minutes more. (If you want to skip
this step, just throw these ingredients in with the stalks and cook them all together, though
sauteeing brings out the flavor of the peppers and onions better).
Grease a 9 x 12 casserole. Pour in all the ingredients and mix well. (You can also throw
everything in the food processor for a more uniform texture.) The mixture will be thick, and
you may need to press it into the corners and smooth the top with a spoon. (Sometimes
we mix this up in a bowl and spoon it into regular or mini-muffin cups to make beautiful
individual appetizers.)
Bake for 25-35 minutes, until set in center (less if using muffin cups). Slice and serve
warm or at room temperature.
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