Super Greens And Cheese Casserole

1. 1

   Remove the fibrous stems of your greens (except the brussels sprouts) and chop into 2 to 3 inch squares.

2. 2

   Reserve the stems of the rainbow chard and dice finely.

3. 3

   Heat a few glugs of olive oil in a skillet over medium-high heat and add the greens.

4. 4

   Once they start to wilt a bit, add a cup of water and cover.

5. 5

   Keep the skillet covered for about 10 minutes, then uncover, let the last of the water evaporate and let the greens continue to cook down.

6. 6

   Once theyre browned on the edges, remove from the heat and set aside to cool.

7. 7

   To prep your Brussels sprouts, start by pulling off any nasty-looking outer layers.

8. 8

   Chop off the stems, cut in half lengthwise, then place each half on your cutting board flat-side down.

9. 9

   Slice into tiny ribbons.

10. 10

    Save 2/3 of the shredded Brussels sprouts for the casserole and mix the other 1/3 with the almonds and grated parmesan for the topping.

11. 11

    Combine the cheeses, eggs, cooked cooled greens and 2/3 of the Brussels sprouts and mix well.

12. 12

    Spread the mixture evenly into your casserole dish (8x8 or similar size).

13. 13

    Cover with the topping.

14. 14

    Bake at 375F for about 30 minutes, or until the Brussels sprout topping starts to get crispy edges.

15. 15

    Remove from oven and let stand for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.