Collard green gratin recipe for a comforting side dish

Ingredients for Collard green gratin

• 115 g very thinly sliced country ham or prosciutto

• 120 g coarse fresh breadcrumbs

• 60 ml olive oil, divided

• 5 ml chopped fresh thyme

• 120 g finely grated parmesan, divided

• kosher salt, freshly ground pepper

• 450 g collard greens, centre ribs and stems removed

• 1 large onion, thinly sliced

• 2 garlic cloves, finely chopped

• 30 g unsalted butter

• 30 g plain flour

• 480 ml full-fat milk

• 1 g freshly grated nutmeg

How to make Collard green gratin

1. Preheat the oven to 160°C (fan oven 140°C). Place the ham on a baking tray lined with parchment paper and bake until crisp, for 20–25 minutes. Allow to cool, then break into pieces.

2. Combine the breadcrumbs and 2 tablespoons of oil in a medium frying pan. Toast over medium heat, tossing occasionally, until golden brown and crisp, for 10–15 minutes. Remove from heat and stir in the thyme and 60 g of Parmesan cheese; season with salt and pepper. Mix in the ham and set aside.

3. Cook the collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain and transfer to a bowl of ice water to cool. Once cooled, drain again and squeeze dry with paper towels. Coarsely chop the greens and place them in a large bowl.

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

5. Increase the oven temperature to 200°C (fan oven 180°C). Melt the butter in the reserved saucepan over medium heat. Add the flour and cook, whisking constantly, until the mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in the milk, adding 125 ml at a time, then stir in the nutmeg. Bring to a boil, reduce the heat, and simmer, whisking often, until thickened, for 5–8 minutes. Whisk in the remaining 90 g of Parmesan cheese.

6. Add the béchamel to the collard greens mixture and mix to combine; season with salt and pepper.

7. Transfer the collard greens mixture to a 25 cm cast-iron skillet or 23 cm pie dish, and top with the breadcrumb mixture. Place the pie dish on a rimmed baking tray. Bake until the gratin is bubbling, for 15–20 minutes. Allow to cool slightly before serving.

8. The ham and breadcrumb mixture can be prepared 1 day in advance. Store it in an airtight container 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.