As much as winter brings cravings for heavier comforting foods, it’s good to remember the importance of green leaves, even when it’s gray and cold outside.
The first type of green leaves I’ve chosen for the bake I had in mind, were the highly nutritious collard greens. These dark green leaves are quite tough and require longer cooking time than most greens, which is why I decided to use frozen ones.
In order to increase the nutritional values of the bake even further, and add more flavors and textures to it, I’ve decided to add other green leaves to the mix, by using fresh beet greens and frozen chopped spinach.
With this fairly large amount of greens, I’ve decided to go with a gluten free and low carb option, by using only eggs and cheeses as the binding agents.
For the cheeses, I’ve chosen a large amount of fresh cottage cheese, and freshly grated Monterey Jack cheese. Along with the eggs, this was enough to hold the bake nicely, without any starchy additions.
This tasty bake can be served any time of the day. A small amount is perfect for a vegetarian breakfast or brunch, while a larger portion is perfect as a main dish for lunch or light dinner. Try it and enjoy.
Makes: 20 small squares
Prep time: 25 minutes
Baking time: 1 hour
Ingredients:
Greens from 1 bunch beets
16 oz (454 grams) frozen chopped collard green, thawed
16 oz (454 grams) frozen cut spinach, thawed
4 L eggs
8 oz (225 grams) Monterey Jack cheese, coarsely grated
24 oz (680 grams) fresh small curd cottage cheese 4% fat
1 Tbs salt
½ tsp freshly grated four peppers mix
¼ tsp freshly grated nutmeg
2 Tbs Dijon mustard
1 Tbs honey
- Preheat the oven to 350F (175C). Line a 12”x8” (20.5 cm x 30 cm) baking pan with baking paper.
- Chop the beet greens and stems, add 2 Tbs water, cover and steam in the microwave for 2 minutes on high. Cool to room temperature. (You should end up with about 1 cup.)
- Measure 1/3 cup of grated Monterey Jack cheese, and set aside.
- In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, salt, pepper and nutmeg. Squeeze the greens, to get rid of extra liquids, and add to the bowl, along with the mustard and honey. Mix well.
- Transfer the mixture into the lined pan. Scatter the 1/3 cup grated cheese on top.
- Bake for 1 hour, until the bake is set and the cheese on top is golden brown. Turn off the oven and leave the pan in the oven for 10-15 minutes, to let it set further.
- Holding the baking paper, transfer the bake onto a cutting board. With a sharp, heavy knife, cut it into 20 squares. Serve warm.
Ronit, this looks delicious. I’ll bet if you baked individual portions of this recipe, the portions would make a great grab and go breakfast. Thanks for the share.
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Thank you Bernadette, I’m glad you liked the bake. The mixture can definitely be divided and baked in baking cups. 🙂
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Can’t say I am a greens fan but I do love my spinach especially in a salad. Wish I liked more of this healthy food 🙂
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I know a lot of people who feel the same Judi. I actually came up with such bakes for that reason. The cheeses and flavorings make it much easier to like and consume the greens! 🙂
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If my hubby was still alive he would gobble it up being a southern boy he loved his greens 🙂
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Collard greens definitely brings Southern food to mind, so no wonder the dish brought memories of your late husband. Sorry for your loss. 😦
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Wonderful! I like that you call this a bake. I despise the word casserole. Or, it could be a gratin… but I love the ingredients!
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Thank you Mimi, I’m glad you liked the bake. It’s a tasty way of consuming healthy greens.
I too am not fond of the term casserole, while gratin usually means using heavy cream. 🙂
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I have never made anything with collard greens; I think it’s time I tried. This sounds like an excellent recipe for it, dear Ronit, and I have finally found non-dairy cheese that melts and bakes well.
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Thank you Dolly, I’m glad you liked the bake. Collard greens worked very well in the mix. I’m glad you’ve found a non-dairy cheese that is suitable for such bakes. I hope you’ll enjoy it. 🙂
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My pleasure, dear Ronit.
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A nice tasty bake..thank you for sharing, Ronit 🙂
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Thank you Carol, I’m glad you liked the bake. It was an easy and tasty way to consume a nice amount of greens. 🙂
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This is a beautiful bake Ronit! Perfect for this time of year as well. I know I’ve been craving greens! I can see little squares of this treat on a pretty platter on a brunch buffet! They’d be a hit!
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Thank you Dorothy, this bake is an easy and tasty way of consuming greens in the winter. Small portions for brunch are indeed a great option! 🙂
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I think our refrigerators contained almost the same foods. Great minds think alike. 🤔
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It definitely looks like it Gail! 🙂
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Yummy! I will have to try this!
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Thank you Aletta. I hope you’ll enjoy this tasty nutritious bake. 🙂
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Sure I will 😊
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This looks healthy an delicious.
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Thank you Sowmya, that’s exactly what I had in mind. I’m glad you liked it. 🙂
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Wow! This looks so delicious 😋
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Thank you Anita! 🙂
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Loving the ingredients & ofcourse the yummy delicious dish.
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Thank you Syamala, I’m glad you liked the bake, It was very tasty. 🙂
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Very good!!!!😍😍😍
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Thank you! 🙂
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A great way to enjoy collard greens and beets , love this dish!
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Thank you Nisha, I’m glad you liked the bake. It is indeed a great way to consume greens. 🙂
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Looks great! I think I will try this with turnip greens.
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Thank you Bob, this was a tasty way of consuming greens. I’m sure turnip greens, or any other, would work well here. 🙂
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This looks absolutely delicious and quite healthy! I don’t know if I’ve ever seen frozen collard greens, but I will have to check. Lots of opportunity for substitution, though…
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Thank you David, I’m glad you liked the bake. It is indeed very versatile, and a great way to consume greens. I hope you’ll enjoy it. 🙂
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Aren’t those squares look so inviting with lovely crisp on the bake !
What a wonderful breakfast with all greens and cheese😋😋😋😋
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Thank you Deeksha, I’m glad you liked the bake. It is indeed perfect for a healthy breakfast. 🙂
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Looks great, healthy and yummy 😋 😊
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Thank you Anitha, I’m glad you liked the bake. It is indeed tasty and healthy. 🙂
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Wow best bake. Looks delicious❤️
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Thank you Jyoti, the bake was very tasty and nutritious. 🙂
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