This is a great way to use up any greens – kale, spinach, radish or turnip greens, whatever. It’s also a way to get rid of excess cheese you may have lying around.

Preheat oven to 350 degrees F.

Sautee the greens (destemmed if using kale) in oil or butter over high heat with a little chopped onion or garlic. Cook until just wilted – 2 or 3 minutes. Set aside.

Make a roux over medium heat, using 3 T butter and 3 T flour. Wisk in 1 cup of milk and stir until thickened.

In a shallow baking pan, layer greens, roux and any cheese – we like a mixture of Monterrey Jack and a hard, salty Italian cheese. A little blue cheese is also great in there. Some thin slices of buttered wheat bread on top will add a nice crunch.

Bake for approximately 30 minutes or until browned and bubbly.