Scalloped Greens And Knackwurst Recipe
Ingredients
| Mustard greens | 12 Ounce | |
| 4 ounces knackwurst or Polish sausage | ||
| Eggs | 2 , beaten | |
| Milk | 1/2 Cup (16 tbs) | |
| Shredded monterey jack cheese | 1/2 Cup (16 tbs) | |
| Green onions | 2 Tablespoon, sliced | |
| Pepper | 1 Dash | |
| Whole wheat bread crumbs | 3/4 Cup (16 tbs) | |
| 2 teaspoons olive or cooking oil | ||
Directions
In a large saucepan cook greens, covered, in a small amount of simmering water for 3 minutes; drain well.
Cool slightly.
Meanwhile, cut a few slices from knackwurst for a garnish; set aside.
Halve the remaining sausage lengthwise; cut into thin slices.
In a mixing bowl combine eggs, milk, 1/3 cup of the cheese, green onions, pepper, and greens.
Stir knackwurst into greens mixture.
Turn the mixture into a greased 1 quart au gratin dish or a shallow casserole.
Bake in a 350° oven for 20 minutes.
For topping, combine the remaining shredded cheese, bread crumbs, and oil; sprinkle over casserole.
Bake about 5 minutes more or till a knife inserted near the center comes out clean.
Let stand for 5 minutes before serving.
Garnish with reserved knackwurst slices.
Cool slightly.
Meanwhile, cut a few slices from knackwurst for a garnish; set aside.
Halve the remaining sausage lengthwise; cut into thin slices.
In a mixing bowl combine eggs, milk, 1/3 cup of the cheese, green onions, pepper, and greens.
Stir knackwurst into greens mixture.
Turn the mixture into a greased 1 quart au gratin dish or a shallow casserole.
Bake in a 350° oven for 20 minutes.
For topping, combine the remaining shredded cheese, bread crumbs, and oil; sprinkle over casserole.
Bake about 5 minutes more or till a knife inserted near the center comes out clean.
Let stand for 5 minutes before serving.
Garnish with reserved knackwurst slices.
Chef
