Chef Suki Otsuki from Mudhen Meat and Greens at the Dallas Farmer's Market prepares stuffing that is a decadent extension on the restaurant's braised greens. The first half of the recipe is the braised greens recipe, and it has cream and milk topped with whole wheat croutons to make a take on stuffing.
Winter Greens Stuffing
1/2c coconut oil
4 lb winter greens mix, chopped (recommend collard greens, swiss chard,
1 small white onion, diced
2T apple cider vinegar
2 cloves garlic, sliced
2 shallots, sliced
2 tsp fresh thyme leaves
1/2c veg stock
1C sharp cheese (gruyere, gouda, seaside cheddar)
3C course croutons
Measure and cut entirety of recipe before beginning.
In a large pot, melt the coconut oil and sweat onion. Once translucent, add the thyme, garlic and shallot and sweat. Next, add washed and chopped winter greens. Allow to cook for a few minutes.
Once tender, add apple cider vinegar and steam. After that, add the stock, cream and milk.
Let reduce over low heat for about 45-60 minutes, continuously stirring. Once thick and Rich, season with salt and pepper to taste.
Once seasoned appropriately, pull off the heat and stir in cheese. Finally, pour into a 9x5 glass baking dish and top with large croutons or bread crumbs. Bake at 400 for about 15 minutes or until bubbly and toasted on top.