The Best Ever Greens Recipe


From the Press Democrat

Even people who say they hate greens will love this dish!

Kale and cheddar
Cheddar Greens Inspired By Les Blank
Makes 6 to 8 servings
1 stick (4 ounces) butter plus more for the baking dish, preferably organic (you could also substitute olive oil and with just a tablespoon of butter for taste)
1 yellow onion, diced
1 large garlic bulb, cloves separated, peeled and minced
— Kosher salt
— Ground cayenne
2 pounds winter greens (see Note below), rinsed, cleaned and sliced into ½-inch crosswise strips
¾ to 1 pound aged Cheddar, grated (you can use low fat but not no fat cheese)
— Black pepper in a mill
¾ cup fresh bread crumbs, lightly toasted
Butter a baking dish and preheat the oven to 350 degrees.
Melt half the butter in a large saute pan set over medium low heat, add the onions and saute until limp and fragrant, about 10 minutes; do not let them brown. Add the garlic, cook for 2 minutes, season generously with salt and add a pinch or two of cayenne.
Add the chopped greens, stir, cover the pan and cook over low heat until wilted, about 7 to 8 minutes. Uncover, stir and cook until the greens are nearly completely tender.
Remove from the heat.
Fold in the cheese, taste, correct for salt and season with several generous turns of black pepper. Turn the mixture into the baking dish. Spread the bread crumbs over the top and dot with the remaining butter.
Bake for 30 minutes, until the mixture is hot and bubbly and the bread crumbs are golden brown.
Remove from the oven and let rest 5 to 10 minutes before serving.
Note: Use a single green such as young spinach or chard or use a mix of greens, which may include spinach, mustard greens, chard, kale, puntarella, dandelion greens, nettles, radish greens, beet greens and turnip greens. Trim away any big stems. If using nettles, blanch for 15 seconds in boiling salted water, drain and press out excess moisture before slicing.