Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Partain Estate in Dallas, Texas in 1988.

• Contributed by Catsrecipes Y-Group

Ingredients Edit

• 1½ pounds collard greens washed and trimmed
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup chicken broth
• 1 cup half and half
• 4 tablespoons butter
• ¼ cup flour
• ½ cup grated Parmesan cheese
• ½ cup ricotta cheese
• 3 tablespoons dry bread crumbs
• 2 ounces mozzarella cheese shredded

Directions Edit

1. Butter a medium baking dish and preheat oven to 375°F.
2. Cut out and discard the tough stems off the greens.
3. Cut out thick center ribs.
4. Rinse all the greens and shake off any excess water then chop into pieces.
5. In large skillet cook greens over low heat adding them by handfuls and stirring them down as they wilt.
6. Add ½ cup of water if the greens seem dry then cover skillet and braise 15 minutes.
7. Pour off any liquid left in the skillet and season greens with salt and pepper.
8. Transfer to a bowl and set aside.
9. Heat broth and half and half in a saucepan just until bubbles form around the edge of the pan.
10. In the large skillet melt butter over low heat.
11. Add flour and cook stirring constantly for one minute.
12. Add hot broth mixture all at once and stir over medium heat until sauce is smooth and thickened.
13. Whisk in the grated Parmesan and ricotta.
14. Stir greens into the cheese sauce and pour mixture into prepared baking dish.
15. Sprinkle with bread crumbs and sprinkle grated mozzarella over the top.
16. Bake 20 minutes.