About 1 1/2 hours
2 large bunches collard greens
1/2 teaspoon hot pepper flakes
1 1/4 teaspoon salt, divided
2 tablespoons butter plus extra for the baking dish
1 medium onion, finely diced
2 cloves garlic, minced
1/2 pound shiitakes, stems removed, caps finely diced
1 teaspoon tamari or soy sauce
8 large eggs
8 ounces Comté or Gruyère cheese, grated
1/2 cup fine dry bread crumbs
1. Remove the tough stems
from the greens and wash the leaves well in several changes of cold water. Place them in a large pot and add the hot pepper flakes and 1 teaspoon salt. Add water to cover by several inches and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the greens are very tender, about 1 hour. Drain well and cool slightly, then squeeze dry and finely chop.
2. While the collards
are cooking, melt the butter in a large sauté pan over medium heat. Add the onion and garlic, sprinkle lightly with one-fourth teaspoon salt and cook, stirring, for 5 minutes. Add the shiitakes and the tamari and sauté until they are tender, about 10 minutes. Remove from the heat and cool slightly.
3. Heat the oven
to 350 degrees. Butter a 9-by-13-inch baking dish.
4. Combine the collards
and shiitakes in a bowl. Add the eggs, cheese and bread crumbs and mix well. Spread into the prepared pan. Bake 30 minutes. Cut into squares to serve hot or at room temperature.