If I go to a farmers market, I tend to buy double what I would in a grocery store. Why? Is it cheaper, yes, but not if it goes to waste? I do not like sorting through a bunch of greens looking for wilted leaves to discard. If I let them get old it negates the buying fresh point. I am still buying large amounts of greens but now I cook them right away because I found a recipe that will use up that basket of greens I bought on Thursday. It feels like there is never too much for this recipe. I no longer measure or think about how much. I have made it enough times that I modify it without looking at the recipe but if you want to go by the book, it is from FOOD52 By Meghan VK and it is called Perfect Baked Greens. Here is my, let's make this version:
Gather all the greens you want to use up. I am using 4 bunches. Preheat oven to 375 degrees. Remove stems and inner ribs, ( I am using beet greens and I only trimmed the stems, I cut the kale ones out.) Toss the greens in a large pan, using only the water on the washed greens. (I use a fry pan) for 6-7 minutes.
Drain and rinse under cold water. Chop the greens and squeeze the water out with your little fists. I find this oddly satisfying.
Heat 3 tbsp of olive oil in that same pan and put the greens in. Cook for 2-3 minutes. Sprinkle with flour, (I use a gluten free blend but any thickener will do) about 2 tbsp. Keep frying for two more minutes, incorporating the flour into the greens. Then slowly add a can of stock. I use chicken stock but veggie would work. Stir in a chunk of butter and a 1/2 cup of parmesan. Season with salt and pepper and pour into a 1 quart baking dish. I use my trusty soufflé dish. Sprinkle with bread crumbs (I use panko) and parmesan! Bake for 25-30 minutes. All the greens used up and delish! I tried this recipe last night with water because I was out of stock and it was not nearly as good.