Greens and Mozzarella Casserole

Recipe by Charmed




  • Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375 degrees or (350 degrees if using an oven-proof glass dish).
  • Cut out and discard the tough stems of the greens; if using kale or collards, cut out thick center ribs.
  • Rinse all the greens and shake off any excess water, then chop them into 1/2-inch pieces.
  • In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt; add 1/2 cup of water if the greens seem dry.
  • Cover the skillet and braise for 10 to 15 minutes, or until tender.
  • Pour off any liquid left in the skillet, then season the greens with salt and pepper; transfer to a bowl and set aside.
  • Heat the broth and half-and-half in a saucepan just until bubbles form around the edge of the pan.
  • In a large skillet, melt the butter over low heat.
  • Add the flour and cook, stirring, for one minute.
  • Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened.
  • Whisk in the grated Parmesan and ricotta.
  • Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish.
  • Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top.
  • Bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned.
  • Serve immediately.