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