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1
Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375 degrees or (350 degrees if using an oven-proof glass dish).
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2
Cut out and discard the tough stems of the greens; if using kale or collards, cut out thick center ribs.
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3
Rinse all the greens and shake off any excess water, then chop them into 1/2-inch pieces.
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4
In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt; add 1/2 cup of water if the greens seem dry.
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5
Cover the skillet and braise for 10 to 15 minutes, or until tender.
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6
Pour off any liquid left in the skillet, then season the greens with salt and pepper; transfer to a bowl and set aside.
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7
Heat the broth and half-and-half in a saucepan just until bubbles form around the edge of the pan.
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8
In a large skillet, melt the butter over low heat.
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9
Add the flour and cook, stirring, for one minute.
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10
Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened.
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11
Whisk in the grated Parmesan and ricotta.
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12
Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish.
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13
Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top.
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14
Bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned.
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15
Serve immediately.
