2 large bunches collard greens
1/2 teaspoon hot pepper flakes
1 1/4 teaspoon salt, divided
2 tablespoons butter plus extra for the baking dish
1 medium onion, finely diced
2 cloves garlic, minced
1/2 pound shiitakes, stems removed, caps finely diced
1 teaspoon tamari or soy sauce
8 large eggs
8 ounces Comté or Gruyère cheese, grated
1/2 cup fine dry bread crumbs
1. Remove the tough stems from the greens and wash the leaves
well in several changes of cold water. Place them in a large
pot and add the hot pepper flakes and 1 teaspoon salt.
Add water to cover by several inches and bring to a boil.
Reduce the heat to a simmer and cook, uncovered, until the
greens are very tender, about 1 hour. Drain well and cool
slightly, then squeeze dry and finely chop.
2. While the collards are cooking, melt the butter in a large
sauté pan over medium heat. Add the onion and garlic, sprinkle
lightly with one-fourth teaspoon salt and cook, stirring,
for 5 minutes. Add the shiitakes and the tamari and sauté until
they are tender, about 10 minutes. Remove from the heat and cool
3. Heat the oven to 350 degrees. Butter a 9-by-13-inch baking
4. Combine the collards and shiitakes in a bowl. Add the eggs,
cheese and bread crumbs and mix well. Spread into the prepared
pan. Bake 30 minutes. Cut into squares to serve hot or at room
Each serving: 188 calories; 12 grams protein; 8 grams
grams fiber; 12 grams fat; 6 grams saturated fat; 167 mg.
478 mg. Sodium.
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