Saka Saka Casserole

Ingredients

In this adaptation of Saka Saka for Midwestern American cuisine, we incorporate elements that are commonly found in this region. The traditional African dish is transformed into a casserole by combining the greens with a creamy and cheesy base. Additionally, we use collard greens and spinach as the primary greens, which are more readily available in Midwestern American markets. The spices are adjusted to suit the Midwestern palate, providing a milder yet flavorful experience. We alse have the original recipe for Saka saka, so you can check it out.

• 2 pounds (900g) collard greens, stems removed and leaves chopped 2 pounds (900g) collard greens, stems removed and leaves chopped
• 1 pound (450g) spinach, stems removed 1 pound (450g) spinach, stems removed
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (240ml) milk 1 cup (240ml) milk
• 4 large eggs 4 large eggs
• 1 cup (100g) shredded cheddar cheese 1 cup (100g) shredded cheddar cheese
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 12g
• Carbohydrates (total, sugars): 14g, 4g
• Protein: 14g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   In a large pot, bring water to a boil and blanch the collard greens and spinach for 2 minutes. Drain and set aside.
3. 3.
   In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   In a large bowl, whisk together the heavy cream, milk, eggs, shredded cheddar cheese, salt, black pepper, paprika, and nutmeg.
5. 5.
   Add the blanched collard greens, spinach, and sautéed onion mixture to the bowl with the creamy mixture. Mix well to combine.
6. 6.
   Transfer the mixture to a greased casserole dish and spread it evenly.
7. 7.
   Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is set.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Collard greens — Make sure to remove the tough stems before chopping the leaves.
• Spinach — Remove the stems to ensure a tender texture in the casserole.
• Cheddar cheese — Opt for sharp cheddar for a more pronounced flavor in the dish.
• Nutmeg — Use freshly grated nutmeg for the best aroma and taste.
• Heavy cream — For a lighter version, you can substitute half-and-half or whole milk.

Tips & Tricks

• To add a bit of heat, sprinkle some red pepper flakes on top before baking.
• For a more indulgent version, add crispy bacon or pancetta to the casserole.
• Experiment with different types of cheese, such as Gruyere or Monterey Jack, for a unique twist.
• Serve the casserole with a dollop of sour cream or a squeeze of lemon juice for added freshness.
• Leftovers can be refrigerated and reheated in the oven or microwave.

Serving advice

Serve the Saka Saka Casserole as a main course accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside roasted chicken or grilled steak.

Presentation advice

Garnish the casserole with a sprinkle of paprika and a few fresh parsley leaves to add a pop of color. Serve it in individual ramekins or a large baking dish for a rustic and inviting presentation.