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Leafy Greens Casserole

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You are getting a double dose of leafy green recipes this week. Lucky you! I am trying to eat those leafy greens as much as possible: kale, collard greens, swiss chard, spinach etc. I love spinach but there is something about the others that get me. They need to be doctored up because just steaming them or sauteing them is not enough for me. I need that cream or other added ingredient to discuss the bitterness of the greens on my palate. I thought of the magical ingredient last night…cheese!

Cheesy Green Leaf Casserole


  • 1 bunch collard greens, kale or swiss chard
  • 1 large clove minced garlic
  • 1/2 8 ounce container mascarpone cheese (Italian sweet cream cheese)
  • 1/2 of  8 ounce block mozzarella cheese
  • 1 leek, chopped (light green and white parts only)
  • 3/4 cup vegetable stock
  • 1/2 cup light cream
  • 1 Tbsp flour or less


  1. Remove stems from collard greens and rib in center of leaf. Chop into small pieces.
  2. Place in pan with enough water to cover greens, add minced garlic and leeks. Simmer on medium heat for 10 minutes or until wilted.
  3. In another pan, on medium heat combine stock, cream and flour (do flour in small increments). Allow mixture to thicken stirring constantly.
  4. Transfer 1/2 of greens to casserole dish. Add mascarpone cheese dropping teaspoon size dollops into dish.
  5. Pour cream mixture over greens and mascarpone cheese.
  6. Add rest of greens.  Top with shredded mozzarella and sprinkle with bread crumbs if desired.
  7. Bake 375 for 20 minutes. Turn up to 450 for 5 more minutes to brown on top.
  8. ENJOY!!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

2 responses »

  1. Pingback: mascarpone & greens quinoa stuffed mushrooms « be filled up

  2. Pingback: Mascarpone Veggies & Polenta « be filled up

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