Collard Green Casserole Recipes

CHEESY, SAUCY COLLARD GREENS CASSEROLE

Steps:

• Layer collard greens onto oiled baking dish. Follow with layers of tomato sauce, shredded mozzarella cheese, more tomato sauce, and top with grated parmesan cheese.
• Bake in a 350 degree oven for 20 minutes. Cheeses should be melted and sauce and cheese should have bubbled a bit.

CREAMED GREENS CASSEROLE RECIPE

Steps:

• Preheat oven to 450ºF. Stir together breadcrumbs, 2 tablespoons of the oil, 1/2 teaspoon of the garlic, and 1/4 teaspoon of the salt in a medium bowl; set aside.
• Heat remaining 2 tablespoons oil in a Dutch oven over medium-high. Add onion, and cook, stirring often, until softened, about 5 minutes. Add remaining 1 teaspoon garlic, and cook 30 seconds. Add kale, collards, and 3 tablespoons water. Cook, stirring often, until greens are wilted and tender, 10 to 12 minutes. Add cream cheese, fontina, half-and-half, black pepper, remaining 1 teaspoon salt, and (if desired) crushed red pepper. Cook, stirring constantly, until just heated through, about 8 minutes.
• Transfer to a lightly greased (with cooking spray) 2-quart baking dish, and sprinkle with breadcrumb mixture.
• Bake in preheated oven until golden and bubbly, about 15 minutes.

COLLARDS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1 1/2 tablespoons butter in a small saucepan over medium heat. Add flour slowly, stirring until it forms a thick paste, about 4 minutes. Whisk milk into the paste until smooth with a gravy consistency, about 5 minutes. Stir in 1/2 teaspoon black pepper.
• Melt 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Saute red onion, garlic, red pepper flakes, and 1/2 teaspoon black pepper until onion is browned, about 6 minutes.
• Mix collard greens into the skillet, in batches if necessary. Cook and stir until slightly wilted and all greens fit in the skillet, about 2 minutes. Add balsamic vinegar; reduce heat to medium-low. Cook, stirring occasionally, until greens are bright green and tender, 5 to 10 minutes more. Add enough gravy mixture to just coat the greens.
• Transfer cooked greens to a baking dish small enough so the greens can be piled 1 to 1 1/2 inches deep. Cover with French fried onions and press into the dish.
• Bake in the preheated oven until fried onions brown slightly, 20 to 30 minutes.

COLLARD BREAD

Steps:

• Heat oven to 350°F. Spray 11x7-inch or 8-inch square baking dish with cooking spray; set aside. In large bowl, place collard greens; stir in bell pepper and green onions; set aside.
• In medium bowl, stir together eggs, milk, flour and seasoned salt. Stir into collard green mixture. Stir in cheese and 1 teaspoon crushed red pepper. Spread mixture in baking dish.
• Bake 11x7-inch uncovered about 25 minutes, 8-inch square uncovered about 30 minutes or until slightly set. Meanwhile, in large bowl, stir together Topping ingredients just until moistened; spread evenly over mixture in baking dish. Bake 11x7-inch 35 to 40 minutes longer, 8-inch square 40 to 45 minutes longer or until deep golden brown. For an appetizer, cool completely; cut into 1-inch squares. For a main dish, cool 5 minutes, cut into 8 squares; serve warm on lettuce with sliced tomatoes.

COLLARD GREEN GRATIN

Steps:

• Preheat oven to 325°F. Place ham on a parchment-lined baking sheet and bake until crisp, 20-25 minutes; let cool and break into pieces.
• Combine breadcrumbs and 2 tablespoons oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10-15 minutes. Remove from heat and add thyme and 1/4 cup Parmesan; season with salt and pepper. Mix in ham and set aside.
• Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
• Heat remaining 2 tablespoons oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15-20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
• Increase oven temperature to 400°F. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5-8 minutes. Whisk in remaining 3/4 cup Parmesan. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.
• Transfer collard greens mixture to a 10" cast-iron skillet or 9" pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15-20 minutes. Let cool slightly before serving.
• Do Ahead
• Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.

COLLARD GREENS AU GRATIN

Steps:

• Preheat oven to 350 degrees.
• In a large pot or dutch oven fry bacon until lightly browned and cooked. Add in rest of Collard Green ingredients and bring to a boil then reduce to medium hear and cook for about 30 minutes.
• Drain in colander and place on cutting board and finely chop. Wrap with paper towels and press to remove water.
• In a sauce pot bring milk, cream and garlic to a boil. Reduce heat and simmer for about 5 minutes. Remove from heat.
• Melt butter in a large cast iron skillet. Add onion and saute until translucent, about 3 to 4 minutes. Add flour, whisk to combine and cook for 1 minute. Add cream mixture and whisk until mixed. Add nutmeg, 1/2 cup of Asiago and 1/2 cup Italian or Parmesan cheese. Whisk until cheese is melted.
• Add collard greens and mix well. Remove from burner.
• In a bowl combine panko crumbs and remaining cheese. Sprinkle evenly over the collard mixture. Place in oven and bake for 30 to 40 minute or until is golden brown.
• Remove and Serve.

TURNIP GREEN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees
• Prepare a pan of cornbread (best if the cornbread is made a day or two ahead); crumble into small pieces
• In a large skillet, cook the onion and sausage; drain if there's excess oil
• In a large bowl, combine greens with their juice and the condensed soup
• Fold in cooked sausage and onions, crumbled cornbread; season with Trappey's pepper sauce, salt and pepper; sprinkle in red pepper flakes (optional)
• Transfer to ungreased baking dish and bake uncovered for 30 minutes, or until most of the liquid is absorbed

COLLARD GREENS GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• In a large saute pan, fry the bacon until half-cooked. Add the mushrooms and red onions and saute until the bacon is fully cooked and onions have softened. Increase the heat to high. Add the collard greens and cook until the greens are wilted. Turn off the heat and set the pan aside.
• In a separate pan, melt the butter and then add the flour. Cook, whisking frequently, to create a smooth, blond roux (this will take 3 to 4 minutes; do not brown, as the goal is just to remove the raw taste from the flour). Slowly add the cream while whisking and adjust the heat to keep the sauce at a simmer. Add the salt and pepper to taste (it should taste like a moderately salty cream gravy). Continue cooking until the sauce thickens and easily coats the back of a spoon.
• Butter an 8-by-12-inch casserole dish (or 8-to-10-cup capacity casserole). Combine the collard greens with cream sauce and transfer to the casserole. Top with the cheese and french-fried onions. Bake, uncovered, until the cheese begins to brown, 15 to 20 minutes.

CREAMY COLLARD CASSEROLE

Steps:

• In a medium saucepan over medium-low heat, mix soup and milk until combined.
• Add Swiss cheese and stir until melted.
• Add 1/2 can of french fried onions.
• Stir in bacon.
• Mix in collard greens, Worcestershire, and salt and pepper until well combined.
• Spread into a 9 inch pie plate that has been coated with nonstick cooking spray.
• Bake at 350°F for 15 minutes.
• Add remaining french fried onions.
• Bake additional 5 minutes or until onions are toasted.

COLLARD GREEN CASSEROLE

Steps:

• Bake corn bread (or use leftovers).
• Melt butter in casserole dish in 350 degree oven.
• Crumble layer of cornbread into the butter then a layer of greens (do not drain), layer of onions, and then a layer of soup.
• Repeat the layers, ending with cornbread.
• Bake for 30 to 35 minutes until warm throughout.

GRITS AND GREENS CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
• In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
• Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
• Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.
• Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.