Creamed Greens Casserole

Time :45

Yield :6 servings

Recipe Background

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

Preheat the oven to 450 degrees F.
Lightly grease a 2-quart baking dish.
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.
In a Dutch oven over medium-high heat, add the remaining olive oil.
Add the onions to the hot oil and cook, while stirring often, until softened, about 5 minutes.
Add the remaining garlic to the hot oil and cook, while stirring, until fragrant, about 30 seconds.
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.
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.
Transfer the greens mixture to the preapred baking dish.
Sprinkle the greens mixture with the breadcrumb mixture.
Bake until golden and bubbly, about 15 minutes.
Serve.