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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NIPUNA disHAn
[email protected]I thought this dish was just okay. The collard greens were a bit tough and the sauce was a little bland.
Azim Sameem
[email protected]This dish was easy to make and very flavorful. I will definitely be making it again.
Kabil Miya
[email protected]I'm not a huge fan of collard greens, but this dish was actually really good. The cheese and bacon really helped to balance out the bitterness of the greens.
sally wagiealla
[email protected]This was the perfect side dish for our Thanksgiving dinner. It was creamy, cheesy, and oh-so-delicious.
Hiralal Shretha
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's a great way to get your kids to eat their vegetables!
Babu_official
[email protected]I found this dish to be bland and uninspired. The collard greens were tough and the sauce was lacking in flavor.
Tasin Mollha
[email protected]This dish was a little too rich for my taste. The sauce was very heavy and the cheese was overpowering.
Ahmad Tolba
[email protected]I made this for a potluck and it was a big hit. Everyone loved it!
Cesar Guerrero
[email protected]This was an easy and delicious dish to make. I followed the recipe exactly and it turned out perfectly. The collard greens were tender and the sauce was creamy and flavorful.
Rolivhuwa Tshiuda
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of collard greens, but the way they were prepared in this gratin was delicious. The bacon and cheese added a lot of flavor.
Yousuf Ahmed
[email protected]This collard green gratin was a hit with my family! The cheesy, creamy sauce was the perfect complement to the slightly bitter collard greens. I will definitely be making this dish again.