Collard greens gratin is a dish that combines the flavors of collard greens, cheese, and a creamy sauce. It is a hearty and flavorful dish that can be served as a main course or a side dish. Collard greens are a type of leafy green that is often used in Southern cuisine. They have a slightly bitter taste that is balanced out by the other ingredients in this dish. The cheese and cream sauce add a richness and creaminess that makes this dish irresistible.
Here are our top 5 tried and tested recipes!
COLLARD GREENS AU GRATIN
Steps:
- Preheat oven to 350 degrees.
- In a large pot or dutch oven fry bacon until lightly browned and cooked. Add in rest of Collard Green ingredients and bring to a boil then reduce to medium hear and cook for about 30 minutes.
- Drain in colander and place on cutting board and finely chop. Wrap with paper towels and press to remove water.
- In a sauce pot bring milk, cream and garlic to a boil. Reduce heat and simmer for about 5 minutes. Remove from heat.
- Melt butter in a large cast iron skillet. Add onion and saute until translucent, about 3 to 4 minutes. Add flour, whisk to combine and cook for 1 minute. Add cream mixture and whisk until mixed. Add nutmeg, 1/2 cup of Asiago and 1/2 cup Italian or Parmesan cheese. Whisk until cheese is melted.
- Add collard greens and mix well. Remove from burner.
- In a bowl combine panko crumbs and remaining cheese. Sprinkle evenly over the collard mixture. Place in oven and bake for 30 to 40 minute or until is golden brown.
- Remove and Serve.
Nutrition Facts : ServingSize 1 1 serving, Calories 302 kcal, Carbohydrate 15 g, Protein 12 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 64 mg, Sodium 458 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g
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.
COLLARD GREEN GRATIN WITH FETA
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Pulse the bread and 1 teaspoon oil in a food processor to make coarse breadcrumbs.
- Heat the remaining 2 tablespoons oil in a wide, shallow pot over medium-high heat. Add the shallots, garlic, cumin and cayenne and cook, stirring, until softened, about 2 minutes. Add the collard greens and 1/2 teaspoon salt and cook, tossing with tongs, until mostly wilted, about 5 minutes. Add the cream and chicken broth and bring to a simmer. Simmer, stirring occasionally, until the collard greens are crisp-tender and the liquid is slightly thickened and reduced, abut 5 minutes.
- Transfer the greens and liquid to a shallow 1/2-quart gratin dish. Top with the breadcrumbs and crumbled feta. Bake until the crumbs are golden brown, 10 to 15 minutes.
GRATIN OF COLLARD GREENS
Make and share this Gratin of Collard Greens recipe from Food.com.
Provided by JackieOhNo
Categories Collard Greens
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Generously butter a 2-quart gratin dish. Coat with bread crumbs and shake out excess.
- Place 6 whole garlic cloves in small saucepan and add water to cover. Heat to boiling, boil 1 minute, and drain. Heat about 1 inch fresh water in same pan to boiling. Add blanched garlic; reduce heat and simmer until garlic is tender, about 15 minutes. Transfer garlic to food processor or blender, add 1/4 cup half-and-half, and process until smooth. Transfer garlic cream to small bowl and reserve.
- Heat large saucepan of water to boiling. Salt water, add collard greens, and cook 2 minutes. Drain and let cool. Squeeze greens to remove excess liquid and coarsely chop.
- Heat oil in large skillet over medium heat. Mince remaining 2 cloves garlic. Add minxed garlic and shallots to skillet and cook until soft but not brown, 2-3 minutes longer.
- Whisk eggs, garlic cream, and remainin 1-1/4 cups half-and-half together in mixing bowl. Stir in greens mixture, Gruyere, and ham. Season with nutmeg and salt and pepper to taste. Pour mixture into prepared dish and sprinkle with Parmesan.
- Place dish in large baking pan and add enough boiling water to large pan to come halfway up sides of gratin dish. Bake until knife inserted in center comes out clean, about 25 minutes. Let cool 10 minutes before serving or let cool completely and serve at room temperature.
Nutrition Facts : Calories 290.1, Fat 21, SaturatedFat 8.4, Cholesterol 157.8, Sodium 180.7, Carbohydrate 14.5, Fiber 3.5, Sugar 1.1, Protein 12.8
COLLARD GREENS WITH WHITE BEANS
This is a vegan recipe for collard greens that is easy and fast.
Provided by krs
Categories Side Dish Vegetables Greens
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons water in a large skillet over medium heat. Cook and stir onion and garlic in water until onion is softened and translucent, about 10 minutes, adding more water as needed to prevent scorching. Stir vegetarian bouillon into onion mixture.
- Stir collard greens, tomatoes, and 1 1/4 cup water into onion mixture. Season with salt and pepper; cover and simmer until vegetables are tender, about 20 minutes. Stir in great Northern beans and sugar and continue to simmer until liquid evaporates, about 10 minutes more. Adjust seasoning as needed.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 36 g, Fat 0.8 g, Fiber 8.8 g, Protein 10.4 g, SaturatedFat 0.2 g, Sodium 41.6 mg, Sugar 5.9 g
Tips:
- Choose fresh, tender collard greens for the best flavor and texture.
- Wash the collard greens thoroughly to remove any dirt or grit.
- Remove the tough stems from the collard greens before cooking.
- Blanch the collard greens in boiling water for a few minutes to soften them.
- Use a variety of cheeses in the gratin to create a rich and flavorful dish.
- Top the gratin with breadcrumbs or panko crumbs for a crispy topping.
- Bake the gratin in a preheated oven until it is golden brown and bubbly.
- Let the gratin rest for a few minutes before serving to allow the flavors to meld.
Conclusion:
Collard greens gratin is a delicious and versatile dish that can be served as a side dish or a main course.
It is a great way to use up leftover collard greens, and it is also a healthy and affordable meal.
The gratin can be customized to your liking by adding different cheeses, vegetables, or herbs.
It is a perfect dish for a weeknight meal or a special occasion.
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