Greens Casserole with Mozzarella

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Partain Estate in Dallas, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1½ pounds collard greens washed and trimmed
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * 1 cup chicken broth
 * 1 cup half and half
 * 4 tablespoons butter
 * ¼ cup flour
 * ½ cup grated Parmesan cheese
 * ½ cup ricotta cheese
 * 3 tablespoons dry bread crumbs
 * 2 ounces mozzarella cheese shredded

Directions

 * 1) Butter a medium baking dish and preheat oven to 375°F.
 * 2) Cut out and discard the tough stems off the greens.
 * 3) Cut out thick center ribs.
 * 4) Rinse all the greens and shake off any excess water then chop into pieces.
 * 5) In large skillet cook greens over low heat adding them by handfuls and stirring them down as they wilt.
 * 6) Add ½ cup of water if the greens seem dry then cover skillet and braise 15 minutes.
 * 7) Pour off any liquid left in the skillet and season greens with salt and pepper.
 * 8) Transfer to a bowl and set aside.
 * 9) Heat broth and half and half in a saucepan just until bubbles form around the edge of the pan.
 * 10) In the large skillet melt butter over low heat.
 * 11) Add flour and cook stirring constantly for one minute.
 * 12) Add hot broth mixture all at once and stir over medium heat until sauce is smooth and thickened.
 * 13) Whisk in the grated Parmesan and ricotta.
 * 14) Stir greens into the cheese sauce and pour mixture into prepared baking dish.
 * 15) Sprinkle with bread crumbs and sprinkle grated mozzarella over the top.
 * 16) Bake 20 minutes.