Turnip Greens Casserole
MAKES 6 TO 8 SERVINGS
Get your greens with this creamy dish.
1 tablespoon olive oil
2 ham hocks, scored
1 small yellow onion, chopped
2 cloves garlic, minced
2 pounds washed and chopped turnip greens
8 cups chicken broth
2 bay leaves
1 tablespoon plus ¼ teaspoon kosher salt, divided
1½ cups heavy whipping cream
1 large egg
1 (15.5-ounce) can black-eyed peas, rinsed and drained
1½ cups cooked wild rice blend
⅔ cup panko (Japanese bread crumbs)
2 tablespoons unsalted butter, melted
1. Preheat oven to 375°. Lightly spray a 2.5-quart baking dish with cooking spray.
2. In a large Dutch oven, heat oil over medium heat. Add ham hocks, and cook, turning occasionally, until browned on all sides, 10 minutes. Remove from pot, and add onion and garlic. Cook, stirring occasionally, until softened, 5 minutes.
Add greens, in 3 batches, and cook,
