Collard Green Gratin With Feta Recipes

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COLLARD GREENS AU GRATIN



Collard Greens au Gratin image

Provided by Nikki Lee - Soulfully Made

Categories     Sides

Number Of Ingredients 18

1 pound Collard Greens (stems removed and torn, (I buy baged in store and already cut and washed))
3 strips bacon (roughly cut)
2 cups chicken stock
2 cups water
1 tsp white vinegar
salt to taste
pinch sugar
few dashes of hot sauce ((optional))
1 1/2 cup milk
1 1/2 cup heavy cream
3 to 4 cloves garlic (minced)
2 tbsp butter
1/4 cup sweet onion (diced)
2 tbsp all purpose flour
1/4 tsp nutmeg (ground)
1 cup panko crumbs
1 cup six cheese italian or parmesan cheese (shredded and divided)
1 cup asiago cheese (grated and divided)

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.

Nutrition Facts : ServingSize 1 1 serving, Calories 302 kcal, Carbohydrate 15 g, Protein 12 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 64 mg, Sodium 458 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g

COLLARD GREEN GRATIN



Collard Green Gratin image

In place of collards, you can make this with the same amount of curly or Tuscan kale.

Provided by Joseph Lenn

Categories     Milk/Cream     Leafy Green     Side     Thanksgiving     High Fiber     Casserole/Gratin     Parmesan     Fall     Winter     Collard Greens     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 13

4 ounces very thinly sliced country ham or prosciutto
1 cup coarse fresh breadcrumbs
4 tablespoons olive oil, divided
1 teaspoon chopped fresh thyme
1 cup finely grated Parmesan, divided
Kosher salt, freshly ground pepper
2 bunches collard greens (about 1 pound), center ribs and stems removed
1 large onion, thinly sliced
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon freshly grated nutmeg

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.

KALE AND COLLARD GREEN GRATIN



Kale and Collard Green Gratin image

This Kale and Collard Green Gratin is great for any winter pot luck or holiday table.

Provided by Becky

Categories     Side Dish

Time 50m

Number Of Ingredients 14

2 oz. very thinly sliced prosciutto
1 cup breadcrumbs, (coarsely chopped)
4 tablespoons olive oil, (divided)
1 teaspoon chopped fresh thyme
1 cup finely grated Parmesan, (divided)
Kosher salt and freshly ground black pepper
1 bunches collard greens, (about .5 lb., center ribs and stems removed)
1 bunch kale, (about .5 lb., center ribs and stems removed)
1 large onion, (thinly sliced)
2 garlic cloves, (finely chopped)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups 2% milk or whole
¼ teaspoon freshly grated nutmeg

Steps:

  • Combine breadcrumbs and 2 Tbsp. oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, about 7-10 minutes. Remove from heat and add thyme and ¼ cup Parmesan; season with salt and pepper. Set aside. (These can be made a day in advance. Store in an airtight container at room temperature)
  • Cook collard greens and kale in a large pot of boiling salted water until tender and bright green, about 3-4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain again and squeeze dry with paper towels. Coarsely chop greens..
  • Heat remaining 2 Tbsp. oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 5-10 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
  • Increase oven temperature to 400°. 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, ½-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5-8 minutes. Whisk in remaining ¾ cup Parmesan. Add this béchamel sauce to collard green, kale and onion mixture and mix to combine; season with salt and pepper.
  • Transfer collard green mixture to a 10" cast-iron skillet or 9" pie dish and top with breadcrumb mixture. Tear the proscuitto and roll or lay flat over the bread crumbs. Bake until gratin is bubbling, 15-20 minutes. Let cool slightly before serving.

COLLARD GREENS GRATIN



Collard Greens Gratin image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

1/3 cup butter, plus more for greasing pan
1/3 cup all-purpose flour
2 1/2 cups heavy cream
Salt and ground black pepper
8 ounces bacon, diced
1 cup sliced baby portabello mushrooms
3/4 cup diced red onion
2 bunches collard greens, rinsed, deveined and cut into 1/8-inch wide strips
2 bunches collard greens, rinsed, deveined and cut into 1/8-inch wide strips
1/2 to 3/4 cup grated Asiago
1/2 cup french-fried onions

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.

COLLARD GREEN GRATIN WITH FETA



Collard Green Gratin with Feta image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 cup cubed baguette or other crusty white bread
2 tablespoons plus 1 teaspoon olive oil
1 medium shallot, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 large bunches collard greens, center stems removed and leaves roughly chopped
Kosher salt
1/2 cup heavy cream
1/2 cup chicken broth
1/2 cup crumbled feta

Steps:

  • Preheat the oven to 425 degrees F.
  • Pulse the bread and 1 teaspoon oil in a food processor to make coarse breadcrumbs.
  • Heat the remaining 2 tablespoons oil in a wide, shallow pot over medium-high heat. Add the shallots, garlic, cumin and cayenne and cook, stirring, until softened, about 2 minutes. Add the collard greens and 1/2 teaspoon salt and cook, tossing with tongs, until mostly wilted, about 5 minutes. Add the cream and chicken broth and bring to a simmer. Simmer, stirring occasionally, until the collard greens are crisp-tender and the liquid is slightly thickened and reduced, abut 5 minutes.
  • Transfer the greens and liquid to a shallow 1/2-quart gratin dish. Top with the breadcrumbs and crumbled feta. Bake until the crumbs are golden brown, 10 to 15 minutes.

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