Alright, alright, alright – Sunday Supper is back, y’all! Channeling my inner Matthew McConaughey for a second. Don’t worry though, I’m fully clothed and not stoned, so I suppose I’m not channeling him too much…
Anywho… our theme this week is Eat Your Greens! Because this month is St. Patrick’s Day…. Which features the color green…. Get it? I thought it was rather clever, whoever came up with this one! I mean, the obvious choice would have been to do a St. Patty’s Day themed #SS, which would have been delicious, no doubt, but this is a very cute and healthy spin on things.
So now which greens to choose? I went with collard greens. I love ‘em. Actually, I remembered a recipe I’d filed away in my “must-try-soon” folder, this savory bread pudding which originally called for kale. But I can’t use kale in my house; Matt says he is allergic to it. (Now, whether he’s actually allergic or whether he just doesn’t like it – well, that’s between him and his god, I suppose. Just kidding, sweetie!) But, seriously, I don’t cook with kale for his sake; no one wants the one we love to ever be miserable. So I simply made the substitution and neither of us minded one bit. It was incredibly delicious! I would highly urge you to try this one, using whichever dark greens you and yours prefer the most. Enjoy!
And don’t forget to check out the rest of the fabulous recipes from my #SS crew!
½ a bunch of collard greens, leaves stripped from the stems and rough chopped
Kosher salt and black pepper
5 oz. Cremini mushrooms, chopped
1 small yellow onion, thinly sliced
1 garlic clove, minced
About ½ a loaf of round white bread, such as ciabatta or rustic white round loaf, cut into cubes
3 large eggs
1 ½ cups whole milk
4 oz. sharp cheddar cheese, shredded
Preheat your oven to 350 F. Grease an 8×8”baking pan and set aside.
Place a large skillet over medium heat. Add the collards and cook, stirring occasionally, until slightly wilted, 2-3 minutes. Add the mushroom and onion, and more oil if it looks dry. Turn the heat to medium-high and cook, stirring frequently, until the onion softens and the mushrooms lightly brown, 3-5 minutes. Add the garlic and cook 1 minute more. Remove from the heat and let cool 5 minutes.
Meanwhile, beat the eggs and milk together with a fork or whisk in a medium bowl.
Add the bread cubes to a large bowl. Add the collard green mixture, plus 2/3 of your shredded cheese. Stir together until combined. Spoon the mixture into your prepared baking dish and smooth the top. Pour the egg mixture over the bread mixture in the baking dish. Press the mixture with a spatula to make sure the bread is submerged in the custard. Sprinkle the last 1/3 of cheese on top.
Let the casserole sit at least 15 minutes, or up to overnight (covered with foil in the refrigerator, of course).
Cover with foil, if not already done, and bake 30 minutes. Remove the foil and bake another 25-30 minutes until the cheese is golden and bubbly. Let the casserole sit 5 minutes before cutting into portions and serving. Leftovers work beautifully!
Green Light Appetizers and Sides
- Espinacas con Crema (Creamed Spinach) from La Cocina de Leslie
- Steakhouse Style Creamed Spinach from It’s Yummi!
- Oven-Fried Green Beans from A Kitchen Hoor’s Adventures
- Irish Champ from girlichef
- Fresh Herb Tabouleh from Jane’s Adventures in Dinner
- Moroccan Greens from Cooking On The Ranch
- Broccoli and Cheese Soup from Peanut Butter and Peppers
- Polenta Crust Creamed Spinach Tart from Cupcakes & Kale Chips
- Cheesy Broccoli Baked Potatoes from MealDiva
- Spinach and Artichoke Squares from Kudos Kitchen By Renee
- Green Rice from Basic N Delicious
- Broccoli and Blue Cheese Tarts from Mess Makes Food
- Avocado Fries from Small Wallet, Big Appetite
- Spinach Cashew Pakoras with Tangy Date Sauce from Sue’s Nutrition Buzz
- Garlicky Italian Green Beans and Potatoes from Webicurean
Getting Greens Through Salads
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes from Shockingly Delicious
- Roasted Broccoli Spinach Salad from The Not So Cheesy Kitchen
- Apple, Spinach and Zucchini Salad from Hip Foodie Mom
- Brussels Sprouts Slaw from Hot Momma’s Kitchen Chaos
- Asparagus-Fennel-Pea Shoot Salad from Culinary Adventures with Camilla
- Cilantro Lime Ranch Dressing from The Foodie Army Wife
- Creamy Chicken Pesto Salad from Cindy’s Recipes and Writings
Entreés That Will Leave You Green With Envy
- Eggs and Greens Pizza from Bobbi’s Kozy Kitchen
- Creamy Green Pizza from The Foodie Patootie
- Shamrock Spinach Crepes from Curious Cuisiniere
- Healthy Green Pasta from Momma’s Meals
- Swiss Chard & Sausage Pasta Bake from Delaware Girl Eats
- Smothered Cabbage with Pork from Food Lust People Love
- Spinach Fettuccine with Bacon Alfredo from Crazy Foodie Stunts
- Roasted Asparagus Eggs Benedict With Cajun Hollandaise from Having Fun Saving
- Indulgent Pesto Risotto from The Weekend Gourmet
- Twice Baked Turkey Pie with Cabbage from Confessions of a Culinary Diva
- Slow-Cooker Irish Stout Chicken Stew from FoodieTots
- Chicken and Asparagus Flatbread Pizza from Family Foodie
Desserts and Beverages That Will Make Others Turn Green
- Lemon Kiwi Meringue Pie from Desserts Required
- Mint Cookies and Stout Shake from Melanie Makes
- Verde Sangria from Country Girl in the Village
- Baileys Mint Ice Cream & Chocolate Stout Float from The Girl In The Little Red Kitchen
- Shamrock Cookies from Hezzi-D’s Books and Cooks
- Green Tea Latte from Manu’s Menu
- Grasshopper Mousse from That Skinny Chick Can Bake
- Amazing Grass Brownies from Killer Bunnies, Inc
- Leprechaun Ice Cream from Cookistry
- White Chocolate Cupcakes with Pistachio Pudding Frosting from Cookin’ Mimi
- Collard Greens, Mushroom, and Cheddar Bread Pudding from The Texan New Yorker
- Coconut Avocado Ice Cream from URBAN BAKES
- Lime Meltaways from Pies and Plots
- Chocolate Mint Cake from NinjaBaking.com
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