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Collard Greens au Gratin combines a lusciously creamy sauce topped with a cheesy panko crust. With each bite, this side dish is full of crunch and a decadently creamy goodness that is sure to make this southern veggie the star of of your holiday table.

A closeup of this collard greens au gratin recipe in a black cast iron skillet

Collard Greens are a staple at our Holiday meal each year. This year I thought I would fancy up these beautiful leafy greens and with a little spin off on my Spinach au Gratin. Now, Collard Greens are delightful all on their own, but boy after making this version I might be eating some of my own words. Like “all collards needs is a little vinegar and pepper sauce.” 

It’s a southern thing ya’ll, but so is cheese and breading right??? So, I guess I won’t be saying that anymore!! 🙂

The crunch in each bite of creamy collards keeps you coming back for another bite and another and just one more … This Southern Tradition just got kicked up a notch and I am here to share it with you my friend!! Oh and I guess I will be sharing with my family too 😉

 
Collard Greens topped with Salt in Pot

10 Great Holiday Side Dish and Dessert Recipes??

Give this a try you won’t regret it – plus find a some great Holiday Casseroles my Sunday Supper friends are sharing below!

Collard Greens Au Grating in a cast iron skillet.

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A closeup of this collard greens au gratin recipe in a black cast iron skillet
A closeup of this collard greens au gratin recipe in a black cast iron skillet
Recipe
4.85 from 13 votes

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Collard Greens au Gratin

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Author: Nikki Lee
Collard Greens au Gratin combines a lusciously creamy sauce topped with a cheesy panko crust. With each bite, this side dish is full of crunch and a decadently creamy goodness that is sure to make this southern veggie the star of of your holiday table.
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Ingredients 

Collard Greens

  • 1 pound Collard Greens, stems removed and torn, (I buy baged in store and already cut and washed)
  • 3 strips bacon, roughly cut
  • 2 cups chicken stock
  • 2 cups water
  • 1 tsp white vinegar
  • salt to taste
  • pinch sugar
  • few dashes of hot sauce, (optional)

Sauce and Topping

  • 1 ½ cup milk
  • 1 ½ cup heavy cream
  • 3 to 4 cloves garlic, minced
  • 2 tbsp butter
  • ¼ cup sweet onion, diced
  • 2 tbsp all purpose flour
  • ¼ tsp nutmeg, ground
  • 1 cup panko crumbs
  • 1 cup six cheese italian or parmesan cheese, shredded and divided
  • 1 cup asiago cheese, grated and divided

Instructions

  • Preheat oven to 350 degrees.
  • In a large pot or dutch oven fry bacon until lightly browned and cooked. Add in rest of Collard Green ingredients and bring to a boil then reduce to medium hear and cook for about 30 minutes.
  • Drain in colander and place on cutting board and finely chop. Wrap with paper towels and press to remove water. 
  • In a sauce pot bring milk, cream and garlic to a boil. Reduce heat and simmer for about 5 minutes. Remove from heat.
  • Melt butter in a large cast iron skillet. Add onion and saute until translucent, about 3 to 4 minutes. Add flour, whisk to combine and cook for 1 minute. Add cream mixture and whisk until mixed. Add nutmeg, 1/2 cup of Asiago and 1/2 cup  Italian or Parmesan cheese. Whisk until cheese is melted.
  • Add collard greens and mix well. Remove from burner.
  • In a bowl combine panko crumbs and remaining cheese. Sprinkle evenly over the collard mixture. Place in oven and bake for 30 to 40 minute or until is golden brown.
  • Remove and Serve.

Nutrition Information

Serving: 11 serving Calories: 302kcal (15%) Carbohydrates: 15g (5%) Protein: 12g (24%) Fat: 22g (34%) Saturated Fat: 13g (81%) Polyunsaturated Fat: 7g Trans Fat: 1g Cholesterol: 64mg (21%) Sodium: 458mg (20%) Fiber: 2g (8%) Sugar: 3g (3%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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4.85 from 13 votes (10 ratings without comment)

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23 Comments

      1. 5 stars
        Hello Nikki!
        I made this for a work event with “southern recipes.” It won a prize! This is a delicious recipe and I plan on offering it at Thanksgiving and Christmas. I cooked the collard greens in my pressure cooker (not Instapot) in 7 minutes with a slow release. That makes the prep go much faster. Thank you and God Bless!
        Annie H.

      2. Yay for the WIN! That is fabulous! I love making collards in the IP. I need to get that recipe on the blog! Thank you so much for sharing my recipe with friends and stopping by! Love and Blessings, Nikki

  1. I absolutely love this idea! I have never made collard greens at home but love them when we are out. I really should give this a go! Thanks so much for sharing at our sides and pie event. I pinned this and can’t wait to make it!

    1. Thank you for coming by Wendy! I love to hear others stories as well! To me this is what the season is about sharing, thankfulness and lots of love. Oh and I cannot forget the great food!! 😉

  2. 5 stars
    You already know what I think of this dish. SO help me tomorrow I’m getting the stuff and making it all for myself. Brilliant!

  3. This is a perfect way to eat collards! I’m going to look for some good ones at the market this week so I can make this. I love how it sounds and looks!!

      1. I made this yesterday because my family loves collards, & this was delicious❣️ They were all gone when I remembered I forgot to take a picture! I must tell you… I sent my daughter to the grocery to get the collards. She brought back collards with stems as big around as my thumb! Needless to say, our chickens had collards for supper & will thru next week! I couldn’t get them tender. My husband went to our neighbors greenhouse & got some nice, fresh, small stem collards. Oh, it was all worth it❣️everyone enjoyed this, & my son asked when I can make it again, & to triple the recipe! In the reviews, many say they never made greens before… you might post how to select fresh tasty, tender greens, just a thought. Nikki, thank you for all your tasty recipes!!