Swiss Cheesy Mushroom Greens for a Crowd

Serves: 8-9


1 (1 pound) bag Cut 'N Clean Greens Country Greens

3 tablespoons butter

12 ounces whole mushrooms, quartered

2 small onions, peeled and chopped

4 cloves garlic, minced

Freshly ground nutmeg, divided use

8 ounces freshly grated Swiss cheese

Kosher salt and freshly ground pepper to taste


Heat oven to 350 degrees. Mist an 8-inch square baking dish with nonstick spray and set aside.

Bring a large pot of water to a boil. Toss in greens and boil gently, uncovered, for 12-15 minutes, stirring occasionally to ensure even cooking. When done, drain in colander.

While greens are cooking, in a 12-inch skillet melt butter on medium-high heat. Add mushrooms and onions and sauté, uncovered, for about 5 minutes, stirring frequently. Add garlic and 1/4 teaspoon nutmeg and sauté another 2-3 minutes.

Turn heat off, stir in greens and one-half of Swiss cheese, a pinch of kosher salt and a few grindings of pepper. Scrape into prepared baking dish and sprinkle with remaining cheese. Grind a bit of additional nutmeg over the top. Bake, uncovered, for 45 minutes, until cheese bubbles and top is golden brown.

Remove from oven, let rest for 5 minutes and serve.

This dish can be doubled and baked in a 13- by 9-inch baking dish. This makes a nice side dish for Thanksgiving or other holiday meals, especially if you will be hosting some vegetarians.

Popular vegetable substitutions include: Beet Greens or Country Greens or Euro Greens or Rainbow Chard

A cheesy, ’shroomy, simple but rich baked greens dish perfumed with nutmeg and garlic will be the hit of the potluck