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1 poundcollard greens, washed, drained, and chopped
1/4 cupall-purpose flour
1 1/2 cupsmilk
1 cupshredded mozzarella
1 cupricotta cheese
2 teaspoonssugar
2 teaspoonssalt
1/2 teaspoonfreshly ground black pepper
1 teaspoonred pepper flakes
1/2 cupgrated Parmesan cheese
Preparation
1. Prepare pasta according to directions. Drain and set aside. Preheat oven to 350°. Lightly grease a 13- x 9-inch baking dish.
2. Heat butter in a Dutch oven over medium-high heat; sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low, and add greens; cover and cook 15 to 20 minutes or until greens are tender, stirring occasionally.
3. Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, and next 5 ingredients. Place into prepared dish, and sprinkle evenly with Parmesan.
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