Red Russian Kale Quiche Squares

Try this recipe also with collards, Swiss chard, spinach or a mixture of greens.

• 1 bunch collard greens
• 1/4 teaspoon hot pepper flakes
• sea salt
• 1 tablespoons butter plus extra for the baking dish
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1/4 pound shiitakes or other mushroom, stems removed, caps finely diced
• 1/2 teaspoon tamari or soy sauce
• 4 large eggs
• 2 ounces Comté or Gruyère cheese, grated
• 1/4 cup fine wholegrain dry bread crumbs
  Remove the tough stems from the greens (except chard) and wash the leaves well in several changes of cold water. Place them in a large pot and add the hot pepper flakes and 1/2 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.
  While the collards are cooking, melt the butter in a small or medium 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 5-7 minutes. Remove from the heat and cool slightly.
  Heat the oven to 350 degrees. Butter a 9-by-9-inch baking dish.
  Combine the collards and shiitakes in a bowl. Add the eggs, cheese and bread crumbs and mix well. Spread into the prepared pan. Bake 20 minutes. Cut into squares to serve hot or at room temperature.