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Cheesy Collard Greens Gratin

A creamy and cheesy take on collard greens, this gratin blends rich dairy with tender greens for a comforting dish that's perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound collard greens, stems removed and leaves chopped fresh is best, but frozen can work in a jam
  • 1 cup heavy cream full-fat coconut milk is a great dairy-free substitute
  • 1 cup shredded mozzarella cheese brands like Galbani for a creamy melt
  • 1 cup shredded cheddar cheese Cheddar from Tillamook adds a sharp twist
  • 1/2 cup grated Parmesan cheese look for freshly grated, as it melts better
  • 1 cup breadcrumbs panko gives a delightful crunch
  • 2 tablespoons olive oil extra virgin for the best flavor
  • 1 teaspoon garlic powder fresh minced garlic is an even better option
  • Salt and pepper to taste always season generously for the best flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, bring salted water to a boil. Add the collard greens and cook for about 5-7 minutes until they’re tender. Drain and press them to remove excess moisture.
  3. In a mixing bowl, combine the heavy cream, shredded mozzarella, shredded cheddar, garlic powder, and a pinch of salt and pepper. Stir until well blended.
  4. Gently fold the drained collard greens into the cheese mixture, ensuring every leaf is coated.
  5. Pour the mixture into a greased casserole dish (a 9x13 inch dish is recommended for even baking).
  6. In a separate bowl, mix the breadcrumbs with olive oil until they are evenly coated. Sprinkle this breadcrumb mixture generously over the collard greens.
  7. Place the dish in the oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.
  8. Let the dish cool for about 5-10 minutes before serving.

Notes

For an extra layer of flavor, consider adding a splash of Worcestershire sauce or Dijon mustard into the cheese mixture. Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also assemble the dish in advance and refrigerate it uncooked for up to 24 hours before baking.