appetizer, Bakes, breakfast, Brunch, Cheese, Food, Recipes, Vegetables

Collard Greens, Spinach and Beet Greens Cheesy Bake

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

  1. Preheat the oven to 350F (175C). Line a 12”x8” (20.5 cm x 30 cm) baking pan with baking paper.
  2. 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.)
  3. Measure 1/3 cup of grated Monterey Jack cheese, and set aside.
  4. 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.
  5. Transfer the mixture into the lined pan. Scatter the 1/3 cup grated cheese on top.
  6. 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.
  7. Holding the baking paper, transfer the bake onto a cutting board. With a sharp, heavy knife, cut it into 20 squares. Serve warm.
appetizer, Brunch

Creamy White Corn and Acorn Squash Soup  

Thanksgiving is due in a few days, and on top of the traditional dishes, it’s always nice to introduce a new one to the table. The following soup was created with this in mind.

The soup is a tasty combination of white corn, which is creamy and sweet, and acorn squash, with its nutty flavor and silky texture. Continue reading “Creamy White Corn and Acorn Squash Soup  “

appetizer, CONDIMENTS, Recipes, Salad, sandwich, Side dishes, Vegetables

Sephardic Eggplant and Tomato Relish

The following tasty eggplant-tomato relish, or side dish – called “alburnia” in Ladino – comes from the Sephardic cuisine, which I’ve mentioned here quite a few times. Continue reading “Sephardic Eggplant and Tomato Relish”

appetizer, Bakes, Brunch, Cheese, Eggs, Muffins, Recipes, Snack, Vegetables

Corn and Cheese Mini Bakes

With fresh corn season about to end, I chose the next best thing, frozen corn, to make the following tasty mini bakes. Continue reading “Corn and Cheese Mini Bakes”

appetizer, Brunch, Eggs, Entree, Recipes, Side dishes, Vegetables

Radish and Beet Greens Frittata

Too often, we find at the store beets or radishes, with their fresh greens cut off. This is a real shame, as the greens are highly nutritious and flavorful. Continue reading “Radish and Beet Greens Frittata”

appetizer, Brunch, Recipes, sandwich, Side dishes

Eggplant Preserved in Olive Oil, with Oregano and Garlic

Eggplants are one of my most favorite vegetables. They can be prepared in so many ways, and in each they demonstrate a new flavor and texture, as in the following recipe. Continue reading “Eggplant Preserved in Olive Oil, with Oregano and Garlic”

appetizer, Brunch, Recipes, Snack

Sweet and Spicy Baked Sesame Tofu

The following tofu snacks will no doubt delight even hard core carnivores. Continue reading “Sweet and Spicy Baked Sesame Tofu”

Entree, Recipes, Side dishes, Vegetables

Leeks with Rice

After the fairly heavy meals of Thanksgiving weekend, I opted for a lighter, vegetarian dish. As I had some nice fresh leeks at hand, I recalled a simple and tasty dish from the Sephardic cuisine:  “Prassa con Arroz”, i.e. “leeks with rice” – and was quickly set on making it.
The dish includes mostly leeks, with very few other ingredients and minimal seasoning, which let the unique fresh, oniony leeks flavor shine. Continue reading “Leeks with Rice”

appetizer, Brunch, Recipes, Side dishes, Vegetables

Beet and Beet Greens Fritters

Whenever I find fresh beets with their greens, I immediately grab a bunch. Most often, I use the beets and the greens in separate recipes, but this time, however, I decided to use both in the same dish, and came up with the fritters you see here. Continue reading “Beet and Beet Greens Fritters”

appetizer, Brunch, Recipes, Side dishes, Vegetables

Sephardic Fried Eggplant with Vinegar Parsley Sauce

The following recipe comes from the Sephardic cuisine*, of which I mentioned here quite a few times. Its name in Ladino (Judeo-Spanish) is “peshkado de tierra” i.e. “fish of the earth”, as the eggplants are cooked in the same manner as fried fish (as shown in THIS post). The dish was served as a vegetarian substitute when fresh fish was scarce, or as the main dish for Friday’s lunch, with the more elaborated Shabbat’s evening dinner in mind, which always included fish and meat dishes. Continue reading “Sephardic Fried Eggplant with Vinegar Parsley Sauce”

appetizer, Bakes, Brunch, Cheese, Recipes, Vegetables

Onions, Yogurt and Parmesan Cheese Savory Muffins

The following savory muffins will delight anyone who loves sautéed onions, as they contain a hefty amount of them. This time, I aimed at sautéing the onions only until they were soft, not  caramelized, as I wanted to retain a less sweetish onion flavor, that will pair well with the yogurt. Continue reading “Onions, Yogurt and Parmesan Cheese Savory Muffins”