Collard Greens Au Gratin
Cook Time: 1 hr 15 min
Yield: 8 servings
Ingredients:
3 pounds collard greens (from about 6 medium bunches), or 2 pounds pre-chopped collard greens
Kosher salt (such as Diamond Crystal)
2 tablespoons butter or bacon fat
1 small onion, thinly sliced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2½ cups half-and-half or heavy cream
1 cup grated Parmesan or Gruyère (about 4 ounces)
1½ teaspoons Cajun seasoning, homemade or store-bought, plus more to taste
1 teaspoon smoked paprika
Pinch freshly grated nutmeg
¾ to 1 cup panko or plain bread crumbs
Directions:
Heat the oven to 400 degrees. Tear the greens from their stems. Take a handful of greens, roll them up lengthwise, and slice them into bite-sized pieces. Add the sliced greens to an empty, clean sink full of cool water and wash them, removing all grit, sand, and debris. Drain sink and rinse greens thoroughly with cold water until water becomes clear.
Add greens to a large pot and fill the pot with enough water to cover the greens. Season the water with salt. Bring to a boil, and cook for 15 to 20 minutes, until dark green and tender. Drain thoroughly.
While the collards are cooking, in a 12-inch cast-iron skillet or other large oven-safe pan, heat the butter over medium until it foams. Add the onion and garlic and adjust the heat to medium-low. Cook, stirring, until softened and golden, about 5 minutes. Sprinkle in flour and cook, stirring, for 2 minutes to cook out the raw flavor without browning the mixture, reducing the heat as necessary.
Stir in the half-and-half and ¾ cup of cheese until fully incorporated. Bring to a simmer and then cook, stirring, until thickened, about 10 minutes. Stir in the Cajun seasoning, smoked paprika, and nutmeg. Taste and adjust for salt and Cajun seasoning, then remove from the heat.
Stir the drained greens thoroughly into the cream mixture and adjust the heat to low. Cover and let simmer until the flavors are melded, 5 minutes more. Taste and readjust seasonings. Sprinkle the top with an even layer of bread crumbs and the remaining ¼ cup of cheese.
Bake until the top is golden brown, 10 to 15 minutes. Serve immediately as a side dish or with crackers or tortilla chips as an appetizer.
Recipe courtesy of Cooking NY Times.com
