Scalloped Greens And Knackwurst
|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|
|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.
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 350Â° 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.