COLLARD GREEN GRATIN WITH FETA

Collard Green Gratin with Feta image

Provided by Valerie Bertinelli

Time 50m

Yield 4 servings

Number Of Ingredients 11

Previous Next

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.