Kentucky Proud greens...

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Kentucky Proud greens are available in the spring and fall.

Selecting Kentucky Proud greens

Look for fresh, young, tender greens free from blemishes and with a healthy color.  Don't buy greens that have dry or yellowing leaves, or show insect damage.  Greens should be crisp, not wilted.

Storing Kentucky Proud greens

Greens spoil rapidly, so only buy what you can use in a short period of time.  Wash greens carefully several times in water.  Pat them dry with a paper towel, and store the greens in a plastic bag in the refrigerator crisper.

Here's a Kentucky Proud favorite...Green Casserole.

You'll need:

2 pounds fresh Kentucky Proud kale, collards or other greens

1/4 cup butter

1/4 cup flour

2 cups milk

1 cup grated cheddar cheese

1 teaspoon salt

1/8 teaspoon pepper

2 hard-boiled Kentucky Proud eggs, chopped

1/2 cup bread crumbs

2 tablespoons melted butter

Wash greens well, cleaning each leaf and removing stems and coarse ribs.  Cook greens in enough boiling water to keep from cooking dry about 15 minutes.  Drain.  Melt butter.  Stir in flour until smooth.  Add milk.  Cook over medium heat with constant stirring, until mixture comes to a boil.  Add cheese, salt and pepper.  Stir until cheese is melted.  Mix in chopped hard-boiled eggs and greens.  Place in a greased casserole ( 1 1/2 or 2 quart).  Toss crumbs with melted butter.  Sprinkle on top of greens mixture.  Bake at 350 degrees for 30 minutes.

Yields 8 servings.

 

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Check out other great Kentucky Proud recipes.