Leftover cornbread makes the perfect crunchy topping for this creamy gratin. Get more glorious gratin recipes in our Spring 2016 issue, available on newsstands and online at this link.
Collard Greens Gratin
Makes 6 to 8 servings
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- 11⁄2 pounds chopped collard greens, stems removed
- 6 slices thick-cut bacon, cut into 2-inch pieces
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp white Cheddar cheese, divided
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground mustard
- 1⁄8 teaspoon crushed red pepper
- 1⁄2 cup crumbled cornbread
- Preheat oven to 400°.
- Bring a large saucepan of water to a boil over high heat. Add collard greens; cook for 4 minutes. Immediately drain, and rinse with cold water. Drain again; squeeze dry.
- In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon; let drain on paper towels, reserving drippings in skillet.
- Add onion and garlic to skillet. Cook, stirring occasionally, until golden brown, about 15 minutes. Stir in flour; cook for 1 minute. Gradually stir in milk; cook, stirring constantly, until thickened, about 5 minutes. Add 3⁄4 cup cheese, salt, mustard, and red pepper. Add collard greens, stirring until combined. Top with bacon, cornbread, and remaining 1⁄4 cup cheese.
- Bake until golden brown, about 15 minutes.
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