Mustard- and Turnip-Green Casserole
Makes 6 servings
- 3 tablespoons olive oil
- 1 (16-ounce) package washed and cut mustard greens
- 1 (16-ounce) package washed and cut turnip greens
- 1 ham hock
- 1 small onion, quartered
- 2 dried chile de arbol peppers
- 2 bay leaves
- 2 quarts chicken broth
- ¼ cup sugar
- 1 tablespoon kosher salt
- 1½ cups long-grain and wild rice blend
- 1 (16-ounce) package frozen black-eyed peas, cooked according to package directions
- 2 large eggs, lightly beaten
- 1⅓ cups heavy whipping cream
- ½ cup panko (Japanese bread crumbs)
- Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray. Set aside.
- In a large Dutch oven, heat olive oil over medium-high heat. Add greens in batches, and cook, stirring often, until all greens have been added. Add ham hock, onion, peppers, bay leaves, chicken broth, sugar, and salt. Bring mixture to a boil; reduce heat and simmer, uncovered, until tender, approximately 30 minutes. Remove from heat and let cool.
- Strain mixture, reserving pot liquor. Remove peppers and bay leaves. Set greens aside.
- Cook rice according to package directions, substituting 3 cups pot liquor for water. Set aside.
- In a large bowl, combine greens, rice, black-eyed peas, eggs, and cream. Spoon mixture into prepared baking dish. Sprinkle with bread crumbs.
- Bake until bread crumbs are toasted, approximately 30 minutes. Remove from oven, and let cool slightly. Serve warm, or store covered in refrigerator for up to 3 days.
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