Chef Lindsay Nixon says she developed this recipe to save a bunch of greens that were languishing in her fridge. “It’ll work with any leafy greens you have on hand, particularly sturdy greens like kale, chard and collards,” she says. “And although it’s crustless, it firms up nicely so you can cut perfect pieces. Who knew wilty leftovers could taste so good?”

This delicious and spicy cornbread-topped casserole is a complete meal, with grains, beans and vegetables all in one dish. Serve with hot sauce on the table.