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Scalloped Greens And Knackwurst's picture
  Turnip greens/Mustard greens / spinach 12 Ounce, torn into small pieces to make about 8 to 9 cups
  Knackwurst/Polish sausage 4 Ounce
  Eggs 2 , beaten
  Milk 1⁄2 Cup (8 tbs)
  Shredded brick cheese/Shredded monterey jack cheese 2 Ounce (1/2 Cup)
  Sliced green onions 2 Tablespoon
  Pepper 1 Dash
  Soft whole wheat bread crumbs 3⁄4 Cup (12 tbs) (1 Slice)
  Olive oil/Cooking oil 2 Teaspoon

In a large saucepan cook greens, covered, in a small amount of simmering water for 3 minutes; drain well.
Cool slightly.
Meanwhile, cut a few slices from knackwurst for a garnish; set aside.
Halve the remaining sausage lengthwise; cut into thin slices.
In a mixing bowl combine eggs, milk, 1/3 cup of the cheese, green onions, pepper, and greens.
Stir knackwurst into greens mixture.
Turn the mixture into a greased 1 quart au gratin dish or a shallow casserole.
Bake in a 350° oven for 20 minutes.
For topping, combine the remaining shredded cheese, bread crumbs, and oil; sprinkle over casserole.
Bake about 5 minutes more or till a knife inserted near the center comes out clean.
Let stand for 5 minutes before serving.
Garnish with reserved knackwurst slices.

Recipe Summary

Side Dish

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1097 Calories from Fat 667

% Daily Value*

Total Fat 75 g114.9%

Saturated Fat 29.4 g146.9%

Trans Fat 0 g

Cholesterol 555.6 mg185.2%

Sodium 1959.2 mg81.6%

Total Carbohydrates 60 g19.9%

Dietary Fiber 16.1 g64.3%

Sugars 15.3 g

Protein 48 g96.3%

Vitamin A 48.3% Vitamin C 22.8%

Calcium 59.4% Iron 19.4%

*Based on a 2000 Calorie diet

Scalloped Greens And Knackwurst Recipe