Friday, October 15, 2010

Torte of Collard Greens and Cheese

Thank to Bruce, a shareholder from Silver Spring, MD, for sharing the following collard greens recipe with us!

Torte of Collard Greens and Cheese
Serves 8

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

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.


  1. 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.

  2. I 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.

  3. Made 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!