Collard Greens Gratin


  • 2 slices cooked, then chopped bacon
  • ¼ cup panko breadcrumbs
  • 1 cup finely grated Parmesan
  • 2 tsp. kosher salt
  • 1 tbsp. fresh ground black pepper
  • 1 lb. collard greens, center ribs and stems removed, sliced thin
  • 4 cups chicken stock
  • 2 tbsp. olive oil
  • 2 tbsp. unsalted butter
  • 1 cup slivered onions
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • ¼ teaspoon freshly grated nutmeg
  • Salt and pepper to taste


  1. Preheat oven to 400°F.
  2. Combine bacon, breadcrumbs, ½ cup of the Parmesan, salt and pepper in a mixing bowl, then set aside.
  3. Place collard greens in a large pot with chicken stock. Bring to a boil and cook until slightly tender and bright green, about 4 minutes. Place in colander to drain and let cool to room temperature in colander. Once cool, dry with paper towels to remove any excess liquid. Coarsely chop greens and place in a large bowl.
  4. Heat oil and butter in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent, about 5 minutes. Sprinkle flour over onions and garlic and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk half a cupful at a time, bring to a boil, reduce heat and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining Parmesan and the nutmeg. Add to collard greens mixture and stir together. Season with salt and pepper.
  5. Transfer to a 10″ cast iron skillet or 9″ pie dish and top with breadcrumb mixture. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.