COLLARD GREEN GRATIN
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Provided by Joseph Lenn
Categories Milk/Cream Leafy Green Side Thanksgiving High Fiber Casserole/Gratin Parmesan Fall Winter Collard Greens Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Place ham on a parchment-lined baking sheet and bake until crisp, 20-25 minutes; let cool and break into pieces.
- Combine breadcrumbs and 2 tablespoons oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10-15 minutes. Remove from heat and add thyme and 1/4 cup Parmesan; season with salt and pepper. Mix in ham and set aside.
- Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
- Heat remaining 2 tablespoons oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15-20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
- Increase oven temperature to 400°F. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5-8 minutes. Whisk in remaining 3/4 cup Parmesan. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.
- Transfer collard greens mixture to a 10" cast-iron skillet or 9" pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15-20 minutes. Let cool slightly before serving.
- Do Ahead
- Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.
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Abdullah Daniels
[email protected]This was a delicious and easy-to-make dish. The collard greens were tender and flavorful, and the cheese sauce was rich and creamy. I would definitely recommend this recipe to anyone looking for a new way to enjoy collard greens.
Avram Ruxandra
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The collard greens were tender and flavorful, and the cheese sauce was rich and creamy. I would definitely make this again.
Randy Hogan
[email protected]This was a great dish! The collard greens were cooked perfectly and the cheese sauce was delicious. I would definitely make this again.
Tony White
[email protected]I love this recipe! The collard greens are so tender and the cheese sauce is so creamy. I always make a double batch because it's so good.
SN Shiplu
[email protected]This was a delicious and easy-to-make dish. The collard greens were tender and flavorful, and the cheese sauce was rich and creamy. I would definitely recommend this recipe to anyone looking for a new way to enjoy collard greens.
BrightDario 3
[email protected]I thought this gratin was just okay. The collard greens were a bit tough and the cheese sauce was bland. I think I'll try a different recipe next time.
Nahomi Rojas
[email protected]This recipe was easy to follow and the results were delicious. The collard greens were tender and flavorful, and the cheese sauce was rich and creamy. I would definitely recommend this recipe to anyone looking for a new way to enjoy collard greens.
Nadeem Baloch
[email protected]I'm not a huge fan of collard greens, but this gratin was surprisingly good. The cheese and breadcrumb topping really made all the difference. I'll definitely be making this again.
ailza kawil
[email protected]This was a great way to use up some leftover collard greens. I added a bit of extra garlic and red pepper flakes to give it a little kick. It was a hit with my family. Even my picky kids loved it!
Nahid Rubel
[email protected]I love the vibrant green color of this gratin. It's a real showstopper. And the taste is just as good as it looks: rich and flavorful with a hint of spice. I served it with roasted chicken and it was a perfect match.
Pradip Rm
[email protected]This collard green gratin was an absolute delight! The cheesy, creamy sauce perfectly complemented the tender collard greens. The crunchy breadcrumb topping added a wonderful textural contrast. I will definitely be making this dish again and again.