Ingredients
- 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
Instructions
- Preheat oven to 400°F.
- Combine bacon, breadcrumbs, ½ cup of the Parmesan, salt and pepper in a mixing bowl, then set aside.
- 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.
- 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.
- 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.