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5 from 3 votes

Collard Greens au Gratin

Course: Side Dish
Cuisine: Southern
Servings: 8
Author: Nikki


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


  • 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.