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Photo: Iain Bagwell; Styling: Buffy Hargett Miller  

Collard Greens Gratin

Move over, creamed spinach--there's a new steak house side in town. Give the packaged collards an extra chop with a sharp knife to get them to bite-size pieces.

Southern Living DECEMBER 2013

  • Yield: Makes 6 to 8 servings
  • Hands-on:35 Minutes
  • Total:2 Hours, 30 Minutes

Ingredients

  • 5 cups heavy cream
  • 3 garlic cloves, minced
  • 2 cups freshly grated Parmigiano-Reggiano cheese, divided
  • 1 teaspoon cornstarch
  • 2 (1-lb.) packages chopped collard greens
  • 8 bacon slices, diced
  • 2 cups chopped yellow onion
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1 tablespoon olive oil

Preparation

1. Preheat oven to 350°. Bring first 2 ingredients to a boil over medium-high heat. Reduce heat to low, and simmer 30 minutes or until reduced by half. Stir in 1 cup cheese.

2. Stir together cornstarch and 1 Tbsp. water. Whisk into cream mixture until thickened.

3. Cook collards in boiling salted water to cover 5 to 7 minutes or until tender; drain and pat dry with paper towels. Cool 10 minutes; coarsely chop.

4. Cook bacon in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until crisp. Add onion, and cook 5 minutes or until tender. Stir in collard greens, and cook, stirring constantly, 3 minutes. Stir in cream mixture. Add salt and pepper to taste.

5. Pour mixture into a lightly greased 11- x 7-inch baking dish. Stir together panko, olive oil, and remaining 1 cup cheese; sprinkle over collard mixture.

6. Bake at 350° for 35 to 40 minutes or until breadcrumbs are golden brown. Let stand 5 minutes before serving.

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