Collard Greens au Gratin
Servings: 8
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.