'1 large turnip green'
'5 tablespoons of butter or margarine'
'1/2 cup of chopped parsley'
'1/4 cup of finely chopped onion'
'1/4 cup of finely chopped green pepper'
'to taste with salt and black pepper'
'1/4 cup of all-purpose flour'
'2 cups of milk'
'1 1/2 cups of grated cheddar cheese'
'3 large, ripe tomatoes, sliced into wedges'
'1/2 cup of breadcrumbs'
'1 large turnip green'
'5 tablespoons of butter or margarine'
'1/2 cup of chopped parsley'
'1/4 cup of finely chopped onion'
'1/4 cup of finely chopped green pepper'
'to taste with salt and black pepper'
'1/4 cup of all-purpose flour'
'2 cups of milk'
'1 1/2 cups of grated cheddar cheese'
'3 large, ripe tomatoes, sliced into wedges'
'1/2 cup of breadcrumbs'
Preheat the oven to high temperature (400°F)
Separate the turnip greens into florets and cook them in a pan with a little water and salt to taste, for about 5 minutes or until slightly tender
Drain the turnip greens and reserve
Melt the butter in a pan over medium heat
Add the parsley, onion, and green pepper, and sauté until the onion is translucent
Add the salt, black pepper, and flour
Cook for 1 minute
Add the milk and cook, stirring constantly, until thickened
Add the cheddar cheese and stir well
Remove from heat and reserve
Assemble half of the turnip greens in a glass baking dish
Top with one-third of the cheese mixture
Arrange tomato slices on top and drizzle with another third of the cheese mixture
Top with the remaining turnip greens and cheese mixture, and sprinkle with breadcrumbs
Place in the oven for 25 minutes or until golden brown
Serve hot.
