• 4 large eggs
• 1 cup whole milk
• 1 cup crème fraiche
• 1/4 cup chicken or vegetable stock
• Salt and freshly cracked pepper
• 1 tablespoon olive oil
• 6 heaping cups sourdough or other crusty artisan bread, cut into rough 1” cubes (1 small loaf)
• 2 tablespoons unsalted butter
• 2 large leeks, split, light green and white parts only, sliced into ½” pieces
• 1 garlic clove, minced
• 6 cups Nature’s Greens® Turnip Greens
• 2 cups grated sharp gruyere, plus more for serving
• 1 1/2 cup grated Parmigiano-Reggiano, plus more for serving
• 2 tablespoons fresh chives, sliced thin, plus more for serving
• Sea salt, for sprinkling

1. In a medium bowl, whisk together eggs, milk, crème fraiche and stock. Season with a pinch of salt and pepper.
2. Lightly grease a 4-quart oven-safe baking dish with olive oil. Add bread and pour egg mixture on top, stirring to coat evenly. Cover and refrigerate for at least 3 hours or overnight, if preparing ahead of time.
3. In a small bowl, cover leeks with cold water. Give them a few good shakes with your hands to release any grit and dirt. Let soak 10 minutes. Drain and rinse thoroughly.
4. Preheat oven to 375F. In a large skillet, melt butter over medium heat. Add leeks and sauté with a wooden spoon until tender, about 5 minutes. Add garlic and turnip greens. Gently stir until wilted, about 2 minutes (it will seem like a lot of greens, but it will cook down—trust us!) Remove from heat and season with a pinch of salt and pepper.
5. Carefully fold the leeks, turnip greens and cheeses into the soaked bread. Bake 30-45 minutes, until the corners of bread on top are crispy and brown and custard is firm. Serve family style topped with extra cheese and chives.

Recipe courtesy of @ashcuoco.