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A closeup of this collard greens au gratin recipe in a black cast iron skillet
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5 from 7 votes

Collard Greens au Gratin

Course: Sides
Cuisine: American
Keyword: Collard Greens
Servings: 12
Calories: 302kcal


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 teaspoon 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 tablespoon butter
  • ¼ cup sweet onion diced
  • 2 tablespoon all purpose flour
  • ¼ teaspoon 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, ½ cup of Asiago and ½ 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.


Serving: 11 serving | Calories: 302kcal | Carbohydrates: 15g | Protein: 12g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 458mg | Fiber: 2g | Sugar: 3g