Collard Greens Gratin

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Leftover cornbread makes the perfect crunchy topping for this creamy gratin. 

Collard Greens Gratin
Serves: Makes 6 to 8 servings
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until golden brown, about 15 minutes.

 

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