If you grow up in the South, you’ve undoubtedly come across collard greens at some point in your life. In my small Mississippi hometown, a variety of greens regularly made it to our supper table. I’ve written before about my grandparents’ garden where greens always occupied several rows. If I had a dollar for every serving of collard, mustard, or turnip greens I’ve eaten in my life, I’d be a rich man. In my experience, people either love ’em or hate ’em, and I’m most certainly in the former group. Give me a big pot of collards and some fresh cornbread and I’m a happy man!
As is common with many old-school, southern-style vegetables, greens were typically braised with some form of pork, such as a ham hock or fatback, and served with pepper sauce as a condiment. In my post for Braised Collard Greens, I updated the recipe with a smoked turkey wing and braised them with chicken stock, apple cider vinegar, and a jalapeno pepper. I like cooking the vinegar and pepper with the greens instead of adding pepper sauce after they’re done.
I thought with Thanksgiving just around the corner I’d come up with a slightly fancified version of collards for our holiday table. What better way to dress up these common greens than with some cream, Parmesan and Asiago cheeses, bacon, and some bread crumbs? I’d say it’s a fine way to dress them up and if you’re a fan of collards, I highly suggest you add this recipe to your Thanksgiving feast. I think you’ll really like it.
Ingredients
1 1/2 pounds collards, stems removed
2 cups whole milk
1 cup heavy cream
3 cloves garlic, minced
2 tablespoons butter
1 medium yellow onion, chopped
2 tablespoons unbleached all-purpose flour
1/4 teaspoon grated nutmeg
1 cup grated Parmesan cheese, divided
1 cup grated Asiago cheese, divided
3 strips bacon, browned and roughly chopped
1 cup panko bread crumbs
Instructions
1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil and prepare an ice bath in a large bowl. Roughly tear collards and transfer to boiling water. Blanch for 5 minutes. Transfer collards to ice bath. When fully cooled, remove from water, drain well, and place on cutting board. Finely chop collards and squeeze to remove excess liquid.
2. Bring milk, cream, and garlic to a boil. Reduce heat and simmer for 5 minutes. Remove from heat.
3. Melt butter in a large iron skillet. Add onion and saute for 3 to 4 minutes until translucent. Add flour and stir to combine. Cook for 1 to 2 minutes. Add cream and whisk to combine. Add nutmeg, 1/2 cup Parmesan cheese, and 1/2 cup Asiago cheese. Stir until cheese is melted.
4. Add collards and mix well. Remove from heat.
5. Combine remaining Parmesan and Asiago cheeses, bacon, and bread crumbs and spread evenly over collard mixture. Transfer skillet to oven and bake for 35 to 40 minutes or until gratin is bubbling and bread crumbs are golden brown. Remove from oven and serve immediately.
https://southernboydishes.com/2014/11/14/collard-greens-gratin/You may also like:
- Roasted Cauliflower and Fennel Soup - November 8, 2015
- Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
- Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015
I love collards. But they are so misunderstood, even by many Southerners. Sniff. Love this as a holiday side dish!
Bill, another great post! I’m so glad that I’ve stumpled upon your blog. This is another recipe that sadly is too late to spring on my family for Thanksgiving, but will definitely show up this year over the holidays… maybe even for New Years Day! (traditional in our house is pork, black eyed peas, cornbread, sweet potatoes and greens….) thank you!
Thank you so much, Angie! I appreciate your dropping by and be sure and let me know how you like the recipe!
What a wonderful idea! Someplace somewhere I’ve actually had a collard green gratin, and it was wonderful. Never even thought to make one of my own, however. I have to! What a great recipe — thanks.
This is such a smart recipe! I love this! Pinned.