- 1 large bunch collard greens
- 1/4 teaspoon crushed red pepper
- pinch of salt
- 1 tablespoon butter plus extra for the baking dish
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1/4 pound portobella mushrooms, stems removed, caps finely diced
- 1/2 teaspoon tamari or soy sauce
- 4 large eggs
- 2 ounces Comte or Gruyere cheese, grated
- 1/4 cup fine dry bread crumbs
- Remove 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 1/2 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.
- While the collards are cooking, melt the butter in a small or medium saute pan over medium heat. Add the onion and garlic, sprinkle lightly with 1/4 teaspoon salt and cook, stirring, for 5 minutes. Add the mushrooms and the tamari and saute until they are tender, about 5-7 minutes. Remove from heat and cool slightly.
- Heat the oven to 350 degrees. Butter a 9-by-9-inch baking dish.
- Combine the collards and mushrooms in a bowl. Add the eggs, cheese and bread crumbs and mix well. Spread into the prepared pan. Bake 20 minutes. Cut into squares to serve hot or at room temperature.