Oven Greens

Ingredients

• 2-3 TBSP olive oil
• 3 garlic cloves, chopped or at least 1 1/2 tsp granulated garlic powder
• 1 small onion, chopped or at least 1 1/2 tsp granulated onion powder
• A mess of greens (or at least one bunch)*, cleaned, stem removed, and chopped
• 1/2 - 1 cup chicken or beef broth
• Optional additions - bacon, ham, or smoked turkey
• Salt and pepper
• 1/2" thick slices of good crusty bread, enough to cover the bottom of your baking dish
• Extra virgin olive oil
• 3 cloves chopped garlic (or use granulated garlic powder)
• 1 TBSP fresh rosemary, chopped
• Slices of HEB Manchego Cheese (it's by the American cheese)

Instructions

1. Heat oil in a large skillet on medium heat.
2. If you are using fresh onion and garlic, saute it first, then add the greens. If not, place the greens in the skillet and add the granulated garlic and onion powders (and chopped up meat if you are using meat).
3. Cover and let the greens cook down slightly, about 3-5 minutes.
4. Add broth, cover and continue cooking.
5. When greens have completely wilted down, add the salt and pepper.
6. Continue cooking until greens are tender and to your liking. Add liquid as necessary to keep them from drying out. Set aside when done.
7. Heat oven to 350°.
8. Toast bread lightly, line bottom of a greased baking dish with it. Drizzle bread with extra virgin olive oil, and sprinkle top with garlic and rosemary.
9. Drain greens if necessary (but do not squeeze dry), then lay on top of seasoned bread. You need some of the liquid to moisten the bread slightly.
10. Cover the top of the greens completely with the cheese slices.
11. Bake 20-30 minutes until bubbly and heated through.
12. Note: *collard, kale, mustard, turnip, or a combination; if you use Swiss chard, there's no need to remove the stem