Leftover cornbread makes the perfect crunchy topping for this creamy gratin.
Collard Greens Gratin
Serves: Makes 6 to 8 servings
- 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.