You can play around with it as far as cheeses and the greens. It’s super easy and a great way to use leftovers.
2 Tablespoons olive oil or butter
1 small onion, minced
Season Salt – I use Morton’s and/or Kirkland’s no salt seasoning
1 package frozen spinach/kale/collard greens, thawed, drained and chopped (I have also used fresh spinach, uncooked)
1 cup milk (or chicken stock)
2 cups shredded cheese – sharp cheddar or Mexican blend
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped basil leaves
(I use dried spices as I don’t usually have fresh spices on hand and you use about 1/4-1/2 the amount)
Salt & pepper
You can leftover chopped up chicken to this or leave it out for a vegetarian dish.
Preheat oven to 350°. Butter a large casserole dish.
Saute onions with olive oil and cayenne until translucent. Add the
greens and cook for 3-10 minutes. If you’re using collards, they need a
longer cook time, shorter on the spinach. Set aside.
In a large bowl, which together milk and eggs. Add the cheese, rice,
parsley, thyme, basil and spinach mixture and combine well. season with
salt and pepper.
Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.
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