Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Hands-on Time
35 Mins
Total Time
2 Hours 30 Mins
Makes 6 to 8 servings

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.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.

Step 6

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

Ratings & Reviews

gwind9's Review

January 02, 2014
I made this New Year's Day and everyone in my family LOVED it! Definitely will be making this again. My son ate it with tortilla chips like you would a spinach and artichoke dip and he said it was delicious and he wants me to always have the chips in stock when I make again. I highly recommend this!