Sometimes people are like, “Hey, why do all your recipes have meat in them?” or “Why does everything you make have carbs in it?” or “Do you have to use so much butter?” or “Is there a vegan way to do this?” I have answers to all of these questions: not true, carbs are delicious, yes, no.
Luckily, my Super Greens and Cheese Casserole addresses some of those points up there. There’s no meat, carbs or butter in this recipe and there are a TON of healthy leafy greens. However, there is a shit ton of cheese, so vegans, you can excuse yourselves now (sorry, I don’t dislike you, I just dislike your food). The point of this recipe is so you can feel healthy (or at least pretend to) while still eating a boatload of cheese. And it looks good on a table with nothing more than a roast chicken or even a fried egg and slice of crusty bread. So, win-win-win.
- 6-8 pounds collard greens
- 2 pounds red kale
- 2 pounds rainbow chard
- 2 tablespoons olive oil
- Salt and pepper
- 1 pound brussels sprouts
- 1/2 pound goat cheese
- 3/4 pound ricotta cheese
- 2 eggs
- 1/2 cup slivered almonds, roasted
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon salt
- 1 tablespoon pepper
- Remove the fibrous stems of your greens (except the brussels sprouts) and chop into 2 to 3 inch squares. Reserve the stems of the rainbow chard and dice finely.
- Heat a few glugs of olive oil in a skillet over medium-high heat and add the greens. Once they start to wilt a bit, add a cup of water and cover.
- Keep the skillet covered for about 10 minutes, then uncover, let the last of the water evaporate and let the greens continue to cook down.
- Once they’re browned on the edges, remove from the heat and set aside to cool.
- To prep your Brussels sprouts, start by pulling off any nasty-looking outer layers. Chop off the stems, cut in half lengthwise, then place each half on your cutting board flat-side down. Slice into tiny ribbons.
- Save 2/3 of the shredded Brussels sprouts for the casserole and mix the other 1/3 with the almonds and grated parmesan for the topping.
- Combine the cheeses, eggs, cooked cooled greens and 2/3 of the Brussels sprouts and mix well.
- Spread the mixture evenly into your casserole dish (8x8 or similar size).
- Cover with the topping.
- Bake at 375°F for about 30 minutes, or until the Brussels sprout topping starts to get crispy edges. Remove from oven and let stand for 10 minutes before serving.
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