Scalloped Greens

Ingredients

• 3 cups sourdough breadcrumbs (see Note)
• 2 tablespoons butter melted
• 1 pound collard greens chopped
• 2 large eggs 
• 0.5 cup flour all-purpose
• 2 large garlic cloves minced
• 2 cups half-and-half 
• 8 ounces havarti cheese shredded
• 3 cups milk 
• 0.3 cup onion grated
• 0.3 teaspoon pepper 
• 1.3 teaspoons salt divided
• 8 ounces sharp cheddar cheese shredded white
• 1 pound turnip greens chopped
• 3 cups water 

Equipment

• food processor
• oven
• whisk
• pot
• baking pan
• dutch oven

Directions

1. Wash greens; remove coarse stems. Bring greens and water to a boil in a large Dutch oven. Cover, reduce heat, and simmer 1 hour and 45 minutes or until tender, stirring occasionally.
2. Drain well. Return greens to pot.
3. Whisk together flour, next 5 ingredients, 1 teaspoon salt, and pepper.
4. Add to greens in pot.
5. Add cheeses; pour into a buttered 13" x 9" baking dish.
6. Combine breadcrumbs, 2 tablespoons melted butter, and remaining 1/4 teaspoon salt, tossing until crumbs are coated.
7. Sprinkle over greens.
8. Bake, uncovered, at 350 for 1 hour and 15 minutes or until golden.
9. Let stand 15 minutes before serving.
10. Note: To make 3 cups sourdough breadcrumbs, we used 1/3 (10-ounce) round loaf sourdough bread, torn into pieces, and pulsed in a food processor.
11. Make Ahead: Cook greens, shred cheese, assemble casserole, and store in refrigerator, without breadcrumb topping, up to a day ahead. Prepare breadcrumb topping, and add just before baking.
12. Bake casserole according to recipe up to 2 hours before serving. Reheat briefly before serving.