Ingredients:
\n Braised Greens
\n 2 tablespoons(30 grams) extra-virgin olive oil
\n 1 (320 grams) large sweet onion, minced
\n 2 (about 20 grams) serrano or 1 large jalape\u00f1o pepper(s), minced (optional)
\n 1 1\/2 pounds(680 grams) greens (collards, mustard greens, chard, or kale), roughly torn and edible stems finely chopped
\n 4 (20 grams) cloves garlic, minced
\n 1\/4 cup(60 grams) dry white wine
\n Kosher salt and freshly ground pepper
\n Creamy, Cheesy Hominy
\n 28 ounces(795 grams) cooked or canned hominy, well drained
\n 1 tablespoon(15 grams) extra-virgin olive oil
\n 3 tablespoons(43 grams) unsalted butter
\n 1 bunch(140 grams) scallions, thinly sliced
\n 2 tablespoons(14 grams) all-purpose flour
\n 1 1\/3 cups(305 grams) whole milk
\n 1\/2 cup(50 grams) shredded cheddar
\n 1\/2 cup(50 grams) shredded Monterey Jack
\n Pie
\n 1 par-baked All Buttah Pie Crust, cooled completely (https:\/\/food52.com\/recipes…)
\n Smoked paprika, as needed for finishing<\/p>\n
Directions: <\/p>\n
Make the greens: In a large pot with a lid, heat the olive oil over medium heat. Add the onions and serrano or jalape\u00f1o, and cook until they are starting to become tender, 4 to 5 minutes. Add the greens a few handfuls at a time, saut\u00e9ing until they wilt, about 30 seconds to 1 minute, before adding more. Continue until all of the greens are added.
\nAdd the garlic and toss to evenly combine. Add the wine, season with salt and pepper, and cover the pot. Cook until the greens are tender, 6 to 8 minutes. Remove the lid, and continue to cook, stirring occasionally, until any remaining moisture has evaporated, 2 to 4 minutes more. Cool to room temperature.
\nMake the creamy, cheesy hominy: Preheat the oven to 375\u00b0F\/190\u00b0C with the oven rack in the center. Spread the hominy into an even layer on the baking sheet. Drizzle the oil over the top, and toss gently to coat.
\nTransfer the hominy to the oven and toast until fragrant and lightly browned, 8 to 10 minutes. Set aside.
\nIn a medium pot, melt the butter over medium heat. Add the scallions and cook for 1 minute, stirring constantly. Sprinkle the flour over the base of the pot, and stir to combine. Add the milk, and bring the mixture to a simmer.
\nAdd the toasted hominy and cook, stirring frequently, until the sauce is thick and clinging to the hominy. Turn off the heat, and fold in the cheeses. Season with salt and pepper. Cool for at least 10 minutes.
\nScoop the cooled greens into the base of the pie crust, and press fairly tightly to pack into an even layer. Scoop the cooled hominy mixture on top, and garnish the surface with pinches of smoked paprika.
\nPlace the pie on a parchment lined baking sheet. Transfer the pie to the oven, and bake until the surface of the filling is deeply browned and set, 40 to 45 minutes. Cool the pie for at least 15 minutes before slicing and serving warm, or cool completely and serve at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: Braised Greens 2 tablespoons(30 grams) extra-virgin olive oil 1 (320 grams) large sweet onion, minced 2 (about 20 grams) serrano or 1 large jalape\u00f1o pepper(s), minced (optional) 1 1\/2 pounds(680 grams) greens (collards, mustard greens, chard, or kale), roughly torn and edible stems finely chopped 4 (20 grams) cloves garlic, minced 1\/4 cup(60 grams)… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1791","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1791"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1791\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}