Torte of Collard Greens and Cheese
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.