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1
Remove the fibrous stems of your greens (except the brussels sprouts) and chop into 2 to 3 inch squares.
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2
Reserve the stems of the rainbow chard and dice finely.
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3
Heat a few glugs of olive oil in a skillet over medium-high heat and add the greens.
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4
Once they start to wilt a bit, add a cup of water and cover.
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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.
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6
Once theyre browned on the edges, remove from the heat and set aside to cool.
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7
To prep your Brussels sprouts, start by pulling off any nasty-looking outer layers.
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8
Chop off the stems, cut in half lengthwise, then place each half on your cutting board flat-side down.
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9
Slice into tiny ribbons.
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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.
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11
Combine the cheeses, eggs, cooked cooled greens and 2/3 of the Brussels sprouts and mix well.
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12
Spread the mixture evenly into your casserole dish (8x8 or similar size).
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13
Cover with the topping.
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14
Bake at 375F for about 30 minutes, or until the Brussels sprout topping starts to get crispy edges.
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15
Remove from oven and let stand for 10 minutes before serving.
