Eating your greens has never been so sinful! This delectable casserole starts with a base of greens, crumbled bacon and Parmesan cheese. All of that deliciousness is smothered with a rich, creamy sauce, topped with buttery bread crumbs and baked to a hot, bubbly mess!
The beauty of this recipe is it’s versatility; you can use spinach, Swiss chard, kale or broccoli raab, whatever suits your fancy. I used a big bunch of rainbow chard, the prettiest thing with it’s stunning colors of bright yellow, pink and orange.
This delectable casserole starts with a base of greens, crumbled bacon and parmesan cheese. All of that deliciousness is smothered with a rich, creamy sauce, topped with buttery bread crumbs and baked to a hot, bubbly mess!
- Guideline for the amount of greens to use: Spinach: 1 pound (about 7 cups) Swiss chard: 1-3/4 lb. chard (about 9 cups) Kale: 1+ 1/4 pounds kale (about 6 cups) Broccoli Raab: 1 pound (about 6 cups)
- Strip the stems away and rough chop the leaves.
- Grease a shallow 8×8 inch casserole pan. Preheat oven to 400 degrees F. Melt butter and toss with the bread crumbs, a couple pinches of salt and pepper in a small bowl; set aside.
- Heat 2 tablespoons of the oil in a large skillet over medium-low heat and saute the onion until tender, add all the greens, season with salt and pepper and cover with a lid, stir every minute or so, when greens are just wilted remove them and spread evenly over bottom of the casserole pan. Sprinkle with bacon, then the grated cheese.
- In the same skillet add the remaining 2 tablespoons oil and garlic, saute until fragrant over low heat; whisk in flour and cook 2-3 minutes, whisking constantly, slowly whisk in heavy cream, season well with salt, pepper, and a pinch or two of nutmeg or cinnamon. Bring to a simmer 3-4 minutes, whisking often. Pour over top of greens. Sprinkle with bread crumbs. Bake 25 minutes until bubbly and lightly golden on top.
Adapted from Fine Cooking