Torte of Collard Greens and Cheese
Serves 8
Ingredients
2 bunches collards, stemmed and cut in shreds
½ lb Gruyere cheese, grated
½ lb Asiago or Manchego cheese, grated
4 cloves of garlic, minced or crushed
1 large egg, lightly beaten
1 cup fresh breadcrumbs
1 tablespoon fresh oregano, chopped
fresh ground pepper, to taste
Directions
1) Preheat oven to 400 degrees, and set a large pot of lightly salted water to boil. Blanch collards in boiling water for 10 minutes, then drain well.
2) Mix all ingredients and spread evenly into a 9x9 baking dish. Bake until the cheese on top browns, about 30 to 45 minutes. Serve hot.
I tried this recipe the other night and it was delicious!! I did find, however, that I needed more than 1 egg to keep the torte together (I ended up using about 4!). Excellent with an extra sprinkling of breadcrumbs on top for the last 10 minutes in the oven.
ReplyDeleteI loved this. I did add one extra egg. Just enough to moisten everything, but honestly think that 4 would change this dish from what it is to something more like a frittata.
ReplyDeleteMade this for dinner: subbed this week's red kale for collards, added sliced scallions and garlic scapes, 2 eggs as well, 3/4 tsp dried Oregano instead of fresh, reserved cheese + extra bread crumbs on top. Delicious! With all of the work that goes into it I served it as a one-dish meal, and we felt it was heavy on the cheese. Next time we'll either halve the cheese or double everything else. Keeper for sure. Thanks!
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