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4 servings
25 min active time
1 h total time
5.0 (2 votes)
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Original
1 cup | |
4 Tbsp | |
1 tsp | |
1 cup grated | |
to taste | |
1 lb 2 bunches | |
1 chopped | |
2 diced | |
2 Tbsp | |
2 Tbsp | |
2 cups | |
1⁄4 tsp |
Amount per serving
Daily %
Calories
550
28%
Total Fat
31 g
40%
Cholesterol
51 mg
17%
Sodium
988 mg
43%
Total Carbohydrates
46 g
17%
Fiber
7.5 g
27%
Total Sugar
11 g
Proteins
22 g
44%
Calcium
777 mg
60%
Iron
2.3 mg
13%
Potassium
677 mg
14%
Vitamin D
1.3 mcg
7%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Combine breadcrumbs and 2 Tbsp. oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and ¼ cup Parmesan; season with salt and pepper.
- 2Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
- 3Heat remaining 2 Tbsp. oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 5-7 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
- 4Preheat oven to 400°. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, ½-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining ¾ cup Parmesan. Add béchamel to collard green mixture and mix to combine; season with salt and pepper.
- 5Transfer collard green mixture to a 10” cast-iron skillet or 9” pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.
Published by Callan Curtis