Gatherer's Pie

Directions

1. In a 3 quart sauce pan bring the water to a boil. Add the salt and the oats. Bring it back to a boil and then reduce the heat so the water stays at a low boil to a brisk simmer and cook the grains for 30 minutes or until just tender. Drain the oats.
2. While the grains are cooking place a 10 inch saute pan over high heat. When hot, near smoking, add the butter, swirl it around the pan. It should just start to brown. Add the onions and mushrooms immediately and stir. Add the garlic. Stir. Let the moisture cook out of the mushrooms. Remove from the heat and once it has cooled add the parsley.
3. Bring a large pot of salted water to a boil, once again the water should taste salty. Add the greens and stir to make sure all of them are submerged. Cook until just tender, about 3-5 minutes depending on how old the greens are and how big the leaves were. Drain in a colander and immediately rinse with cold running water turning the greens to make sure all of them have cooled. Once they are cool enough to handle collect them into a ball and squeeze as much moisture out of them as you can. Place the ball on a cutting board and chop them again.
4. Place a medium saute pan over medium heat and add the butter. When it starts to melt add the onions and cook them until they just begin to soften. Add the garlic and stir. Cook about a minute more.
5. Combine the greens, onion/garlic mixture and cottage cheese in a bowl. Season them with salt and pepper and mix until well combined. Taste and adjust the seasoning.
6. Butter an eight by eight three inch deep casserole. Combine the oats with the mushroom mixture and spread it into the bottom of the casserole. If it looks dry for some reason add a tablespoon or two of water. Next spread the collard greens across the top packing them down a little. At this point you could place it in the fridge for a few hours, or up to a day covered, if you wanted or preheat the oven to 350 degrees and continue.
7. In a mixing bowl lightly beat the egg yolks. Bring the cream to a boil in a sauce pan. Add yogurt and bring back to a boil. Immediately temper the eggs by adding a little bit of the cream/yogurt mixture and whisking them. Then add the egg mixture back to the sauce pan with the rest of the cream and yogurt. Place over low heat and stir continuously until it starts to thicken. It should look like thin pancake batter. Remove from the heat and stir in a pinch nutmeg. Pour over the top of the casserole making sure it is spread evenly. Bake in a preheated 350 degree oven for 45 minutes to 1 hour or until bubbly, golden brown and delicious.