Collard Green Gratin

Ingredients for Collard Green Gratin

• 110g very thinly sliced country ham or prosciutto

• 240ml coarse fresh breadcrumbs

• 4 tablespoons olive oil, divided

• 1 teaspoon chopped fresh thyme

• 150g finely grated Parmesan, divided

• Kosher salt, freshly ground pepper

• 2 bunches collard greens (about 450g ), centre ribs and stems removed

• 1 large onion, thinly sliced

• 2 garlic cloves, finely chopped

• 2 tablespoons unsalted butter

• 2 tablespoons plain flour

• 475ml whole milk

• 1/4 teaspoons freshly grated nutmeg

How to make Collard Green Gratin

Preheat oven to 163°C. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.

Combine breadcrumbs and 2 tablespoons 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 40g Parmesan; season with salt and pepper. Mix in ham and set aside.

Cook 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.

Heat remaining 2 tablespoons oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.

Increase oven temperature to 204°C. 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, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining 3/4 cup Parmesan. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.

Transfer collard greens 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.

Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.