+
0 (0)

Appetizers, Vegetarian

Collard squares

Collard squares
Los Angeles Times

When Mario Batali recently blogged about blowing off a family potluck dinner, only a couple of eyebrows were raised in cyberspace. Apparently potlucks have such a dreary reputation that only the most cynical observer could fault him for holding off ... Read more

Total time: About 1 1/2 hours | Serves 12
  • 2 large bunches collard greens
  • 1/2 teaspoon hot pepper flakes
  • 1 1/4 teaspoon salt, divided
  • 2 tablespoons butter plus extra for the baking dish
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 pound shiitakes, stems removed, caps finely diced
  • 1 teaspoon tamari or soy sauce
  • 8 large eggs
  • 8 ounces Comte or Gruyere cheese, grated
  • 1/2 cup fine dry bread crumbs

Step 1Remove the tough stems from the greens and wash the leaves well in several changes of cold water. Place them in a large pot and add the hot pepper flakes and 1 teaspoon salt. Add water to cover by several inches and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the greens are very tender, about 1 hour. Drain well and cool slightly, then squeeze dry and finely chop.

Step 2While the collards are cooking, melt the butter in a large saute pan over medium heat. Add the onion and garlic, sprinkle lightly with one-fourth teaspoon salt and cook, stirring, for 5 minutes. Add the shiitakes and the tamari and saute until they are tender, about 10 minutes. Remove from the heat and cool slightly.

Step 3Heat the oven to 350 degrees. Butter a 9-by-13-inch baking dish.

Step 4Combine the collards and shiitakes in a bowl. Add the eggs, cheese and bread crumbs and mix well. Spread into the prepared pan. Bake 30 minutes. Cut into squares to serve hot or at room temperature.


HAVE YOU TRIED


Garlic fried rice bowl with baked marinated tofu and stir-fried vegetables
Garlic fried rice bowl with baked marinated tofu and...

Farinata with pesto and ricotta
Farinata with pesto and ricotta

Mexican chocolate pot de creme
Mexican chocolate pot de creme

Easter Herbal Potatoes
Easter Herbal Potatoes

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Duck skewers
Fresh corn blini with crema fresca
Consomme with shrimp, arugula and lemon zest
Miso soup with Manila clams