Best Gratin Of Collard Greens Recipes

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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.

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 GREEN GRATIN WITH FETA



Collard Green Gratin with Feta image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 cup cubed baguette or other crusty white bread
2 tablespoons plus 1 teaspoon olive oil
1 medium shallot, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 large bunches collard greens, center stems removed and leaves roughly chopped
Kosher salt
1/2 cup heavy cream
1/2 cup chicken broth
1/2 cup crumbled feta

Steps:

  • Preheat the oven to 425 degrees F.
  • Pulse the bread and 1 teaspoon oil in a food processor to make coarse breadcrumbs.
  • Heat the remaining 2 tablespoons oil in a wide, shallow pot over medium-high heat. Add the shallots, garlic, cumin and cayenne and cook, stirring, until softened, about 2 minutes. Add the collard greens and 1/2 teaspoon salt and cook, tossing with tongs, until mostly wilted, about 5 minutes. Add the cream and chicken broth and bring to a simmer. Simmer, stirring occasionally, until the collard greens are crisp-tender and the liquid is slightly thickened and reduced, abut 5 minutes.
  • Transfer the greens and liquid to a shallow 1/2-quart gratin dish. Top with the breadcrumbs and crumbled feta. Bake until the crumbs are golden brown, 10 to 15 minutes.

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