Collard Green Gratin
INGREDIENTS: Serves 6-8
- 3 tablespoons olive oil, divided
- 1 onion, chopped
- 2 slices bacon, chopped
- 2 cloves garlic, minced
- 1 large bunch collard greens
- 2 cups beef stock
- 1/2 teaspoon sugar
- 2 cups heavy cream
- 2 tablespoons flour
- 2 tablespoons chopped parsley
- 1 tablespoon chopped thyme
- 1 tablespoon pepper
- 1 tablespoon salt
- 2 tablespoons granulated garlic
- 1 tablespoon red pepper flakes
- 1 cup parmesan cheese, grated
- 1 cup white cheddar cheese, grated
- 1 cup bread crumbs
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- Preheat oven to 400 degrees.
- In a large pot over medium-high heat, saute chopped onion and bacon together in 2 tablespoons olive oil for 3-5 minutes; stirring frequently. Add in garlic; cook until onions are translucent and garlic is fragrant, about 30 seconds. Remove from heat.
- Thoroughly wash collard greens, and pat dry. Prep the leaves by holding the stem in one hand, and grabbing the leafy flesh with other hand to pull away from stem; discard stem. Cut or tear the collards, and place in pot with bacon and onion mixture. Allow collards to wilt slightly from heat. Slowly add beef stock; sprinkle with sugar. Cover pot and simmer until liquid has reduced and greens are tender. Remove from heat.
- In a medium bowl, whisk together heavy cream and next 7 ingredients; breaking apart any lumps. Set aside.
- Grease a casserole dish, and add just enough collard greens to cover the bottom. Pour 2-3 tablespoons of cream mixture over collards. Sprinkle with both cheeses. Repeat process for additional layers until all collards have been used.
- In a small bowl, combine bread crumbs and remaining 1 tablespoon olive oil. Spoon over top of casserole, and sprinkle with more cheese; cover. Transfer to oven and cook for 25-30 minutes. Remove foil and cook an additional 10-12 minutes until bubbly and golden brown.
Tip: If you want less spice, reduce the amount of red pepper.
–Recipes by Trace Barnett | Photos by James Acomb
This story appears in Birmingham magazine’s November 2017 issue. Subscribe today!
