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Collard Greens au Gratin

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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.

Collard Greens with Panko and Parmesan Crust in a 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.

What holiday meal traditions do you share with your Family?

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Collard Greens Au Gratin

Collard Greens au Gratin

5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: Southern
Servings: 8
Author: Nikki - Soulfully Made

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 1/2 cup milk
  • 1 1/2 cup heavy cream
  • 3 to 4 cloves garlic, minced
  • 2 tbsp butter
  • 1/4 cup sweet onion, diced
  • 2 tbsp all purpose flour
  • 1/4 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.
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You can also find this over at a few of my favorite link ups – Meal Plan Monday and Weekend Potluck!

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Reader Interactions

Comments

      • Annie Heminger says

        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.

        Reply

  6. Carlee says

    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!

    Reply

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