====== Collard Green Gratin ======
{{recipes:sides:collard_green_gratin:collard-green-gratin1.jpg?600|}}
<WRAP group>
<WRAP half column>
===== Ingredients =====
  * 4 oz. very thinly sliced country ham or prosciutto
  * 1 cup coarse fresh breadcrumbs
  * 4 tablespoons olive oil, divided
  * 1 teaspoon chopped fresh thyme
  * 1 cup finely grated Parmesan, divided
  * Kosher salt and freshly ground black pepper
  * 2 bunches collard greens (about 1 lb.), center ribs and stems removed
  * 1 large onion, thinly sliced
  * 2 garlic cloves, finely chopped
  * 2 tablespoons unsalted butter
  * 2 tablespoons all-purpose flour
  * 2 cups whole milk
  * ¼ teaspoon freshly grated nutmeg
</WRAP>

<WRAP half column>
===== Info =====
  * **Prep:** 45
  * **Cook:** 25
  * **Serves:** 8
  * [[https://www.bonappetit.com/recipe/collard-green-gratin|Source]]


----

{(rater>id=28|name=recipes:sides:collard_green_gratin|type=rate|headline=off)}

</WRAP>
</WRAP>

===== Directions =====
  - Preheat oven to 325°. 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 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. 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 Tbsp. 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 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.
  - Transfer 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.

{{tag>prosciutto bacon bread_crumbs parmesan collards milk southern}}
~~NOTOC~~
~~DISCUSSION|Notes~~