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Category: Sides
Prep Time: Cook Time: Total Time:
8 ounces bacon, diced
3/4 cup diced red onion
1 cup sliced baby portobello mushrooms
2 bunches collard greens, rinsed, deveined and cut into 1/8 -inch wide strips
1/3 cup butter
1/3 cup flour
2 1/2 cups heavy cream
Salt and black pepper to taste
1/2 to 3/4 cup grated Asiago cheese
1/2 cup canned french-fried onions
In a large pan set over medium heat, fry the bacon until half-cooked. Add the red onions and mushrooms and sauté until the bacon is fully cooked and onions have softened. Increase the heat to high; add the collard greens and cook until the greens are wilted. Turn off the heat and set mixture aside.
In a separate pan, melt the butter and then add the flour. Cook, whisking frequently, to create a smooth, blond roux (this will take 3 to 4 minutes; do not brown, as the goal is just to remove the raw taste from the flour). Slowly add the cream while whisking and adjust the heat to keep the sauce at a simmer. Add the salt and pepper to taste (it should taste like a moderately salty cream gravy). Continue cooking until the sauce thickens and easily coats the back of a spoon.
Butter an 8x12-inch casserole dish (or 8- to 10-cup capacity casserole). Combine the collard greens with cream sauce and transfer to casserole. If making ahead, cover and refrigerate for up to 2 days.
If you prepare the dish in advance, remove it from the refrigerator and let sit at room temperature 30 minutes before baking. Preheat oven to 350 F. Top gratin with cheese and fried onions. Bake, uncovered, for approximately 30 minutes, or until heated through.
Makes 6 to 8 servings.
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COLLARD GREENS GRATIN
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Category: Sides
Prep Time: Cook Time: Total Time:
8 ounces bacon, diced
3/4 cup diced red onion
1 cup sliced baby portobello mushrooms
2 bunches collard greens, rinsed, deveined and cut into 1/8 -inch wide strips
1/3 cup butter
1/3 cup flour
2 1/2 cups heavy cream
Salt and black pepper to taste
1/2 to 3/4 cup grated Asiago cheese
1/2 cup canned french-fried onions
In a large pan set over medium heat, fry the bacon until half-cooked. Add the red onions and mushrooms and sauté until the bacon is fully cooked and onions have softened. Increase the heat to high; add the collard greens and cook until the greens are wilted. Turn off the heat and set mixture aside.
In a separate pan, melt the butter and then add the flour. Cook, whisking frequently, to create a smooth, blond roux (this will take 3 to 4 minutes; do not brown, as the goal is just to remove the raw taste from the flour). Slowly add the cream while whisking and adjust the heat to keep the sauce at a simmer. Add the salt and pepper to taste (it should taste like a moderately salty cream gravy). Continue cooking until the sauce thickens and easily coats the back of a spoon.
Butter an 8x12-inch casserole dish (or 8- to 10-cup capacity casserole). Combine the collard greens with cream sauce and transfer to casserole. If making ahead, cover and refrigerate for up to 2 days.
If you prepare the dish in advance, remove it from the refrigerator and let sit at room temperature 30 minutes before baking. Preheat oven to 350 F. Top gratin with cheese and fried onions. Bake, uncovered, for approximately 30 minutes, or until heated through.
Makes 6 to 8 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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