A casserole with spinach, kale, chard, chicory, etc and mozzarella cheese, along with ricotta cheese, and bread crumbs.
- 1 1/2 pounds greens, washed and trimmed
- 1/4 cup flour
- salt and black pepper
- 1/2 cup grated Parmesan cheese
- 1 cup chicken or vegetable broth
- 1/2 cup ricotta cheese
- 1 cup half-and-half
- 3 tablespoons dry bread crumbs
- 4 tablespoons butter
- 2 ounces Mozzarella cheese, shredded
Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375 degrees or 350 degrees for oven-proof glass. Cut out and discard the tough stems; Rinse all the greens and shake off any excess water, 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, then 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 the 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.