Gratin Of Collard Greens 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.

SOUTHERN-STYLE COLLARD GREENS



Southern-Style Collard Greens image

There are many ways to cook collard greens, but Southern-style collard greens have the best flavor, hands down. Our easy recipe for Southern collard greens cooks them low and slow so they're tender, juicy, and brimming with flavor.

Provided by Southern Living Test Kitchen

Time 2h20m

Number Of Ingredients 10

12 hickory-smoked bacon slices, finely chopped
2 medium-size sweet onions, finely chopped
.75 pound smoked ham, chopped
6 garlic cloves, finely chopped
3 (32-oz.) containers chicken broth
3 (1-lb.) packages fresh collard greens, washed and trimmed
.33 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon table salt
.75 teaspoon pepper

Steps:

  • Cook bacon over medium heat in a 10-qt. stockpot for 10 to 12 minutes or until almost crisp.

COLLARD GREENS GRATIN



Collard Greens Gratin image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

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
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
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.

GRATIN OF COLLARD GREENS



Gratin of Collard Greens image

Make and share this Gratin of Collard Greens recipe from Food.com.

Provided by JackieOhNo

Categories     Collard Greens

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup plain breadcrumbs
8 large garlic cloves, peeled
1 1/2 cups half-and-half
salt
1 1/2 lbs collard greens, rinsed well, stems and tough ribs removed
3 tablespoons olive oil
2 large shallots, minced
4 large eggs
1/2 cup shredded gruyere cheese
1/2 cup diced smoked ham
1/4 teaspoon grated nutmeg
fresh ground pepper
2 tablespoons freshly ground parmesan cheese

Steps:

  • Heat oven to 350 degrees. Generously butter a 2-quart gratin dish. Coat with bread crumbs and shake out excess.
  • Place 6 whole garlic cloves in small saucepan and add water to cover. Heat to boiling, boil 1 minute, and drain. Heat about 1 inch fresh water in same pan to boiling. Add blanched garlic; reduce heat and simmer until garlic is tender, about 15 minutes. Transfer garlic to food processor or blender, add 1/4 cup half-and-half, and process until smooth. Transfer garlic cream to small bowl and reserve.
  • Heat large saucepan of water to boiling. Salt water, add collard greens, and cook 2 minutes. Drain and let cool. Squeeze greens to remove excess liquid and coarsely chop.
  • Heat oil in large skillet over medium heat. Mince remaining 2 cloves garlic. Add minxed garlic and shallots to skillet and cook until soft but not brown, 2-3 minutes longer.
  • Whisk eggs, garlic cream, and remainin 1-1/4 cups half-and-half together in mixing bowl. Stir in greens mixture, Gruyere, and ham. Season with nutmeg and salt and pepper to taste. Pour mixture into prepared dish and sprinkle with Parmesan.
  • Place dish in large baking pan and add enough boiling water to large pan to come halfway up sides of gratin dish. Bake until knife inserted in center comes out clean, about 25 minutes. Let cool 10 minutes before serving or let cool completely and serve at room temperature.

Nutrition Facts : Calories 290.1, Fat 21, SaturatedFat 8.4, Cholesterol 157.8, Sodium 180.7, Carbohydrate 14.5, Fiber 3.5, Sugar 1.1, Protein 12.8

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.

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  • Preheat oven to 325°. 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 Tbsp. 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 ¼ cup Parmesan; season with salt and pepper. Mix in ham and set aside.
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