This recipe is great for using up some more of those greens. It will work with your beet greens, radish greens, turnip greens or chard. I wouldn’t use the collards, they just need a little more cooking to be tender. An adaptation of a recipe from Rebecca Lang’s “Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less.” Greens and onions are such natural companions.
Ingredients:
1 medium onion 1 tablespoon olive oil 10 cups roughly chopped greens 1 (15-ounce) container ricotta cheese 4 ounces goat cheese 4 large eggs 2 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1/8 teaspoon cayenne pepper
Preparation:
Preheat oven to 350 degrees. Lightly spray a 9- by 13-inch baking dish with nonstick cooking spray.
Cut the onion in half and then slice thinly into half-moons. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 6 minutes, or until soft.
Add the greens and toss with tongs until wilted, about 3 minutes. You may need to cook the greens in batches.
Transfer to a large mixing bowl. Stir the ricotta, goat cheese, eggs, flour, salt, black pepper, and cayenne pepper into the greens. Pour into the prepared dish.
Bake for 45 minutes, or until set and puffed.