Blog Update!
For those of you not following me on Facebook, as of the Summer of 2019 I've moved to Central WA, to a tiny mountain town of less than 1,000 people.

I will be covering my exploits here in the Cascades, as I try to further reduce my impact on the environment. With the same attitude, just at a higher altitude!

Monday, October 17, 2016

Collard Greens Gratin. With Bacon. And Cornbread.

Collard greens gratin
We're getting to that time of year where the collard greens I over-planted decide they want to produce more than we can possibly and reasonably eat (apparently four plants is too much for two people and the kids aren't interested). So, what is one to do? Turn those giant leaves into a meal, that's what.

I occasionally pick up this magazine called Southern Cast Iron (where I got this recipe from) which, I hate to admit, I really love. It pairs cast iron with a lot of garden-centric meals that tend to be not so much on the lighter end of the spectrum. But, then again, pork fat is good for you, right?!

Anyway, this recipe is a great combination of lots of collard greens, onions, garlic, milk, cheese and a little bacon. Oh, and some cornbread. Which really seals the deal for me. You cook it on the stove top in a cast iron skillet, but it gets baked in the oven for a really amazing, golden, crunchy finish. It's a nice alternative to the standard sauteed greens and it's a meal in itself.

If you're looking for an inexpensive cast iron skillet, we love our 12 inch Lodge pre-seasoned skillet that we use not only for making things like this, but for making cornbread as well.

  1. 11⁄2 pounds chopped collard greens, stems removed
  2. 6 slices thick-cut bacon, cut into 2-inch pieces
  3. 1 large yellow onion, thinly sliced
  4. 3 cloves garlic, minced
  5. 3 tablespoons all-purpose flour
  6. 2 cups whole milk
  7. 1 cup shredded sharp white Cheddar cheese, divided
  8. 1 teaspoon kosher salt
  9. 1⁄2 teaspoon ground mustard
  10. 1⁄8 teaspoon crushed red pepper
  11. 1⁄2 cup crumbled cornbread
  1. Preheat oven to 400°.
  2. Bring a large saucepan of water to a boil over high heat. Add collard greens; cook for 4 minutes. Immediately drain, and rinse with cold water. Drain again; squeeze dry.
  3. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon; let drain on paper towels, reserving drippings in skillet.
  4. Add onion and garlic to skillet. Cook, stirring occasionally, until golden brown, about 15 minutes. Stir in flour; cook for 1 minute. Gradually stir in milk; cook, stirring constantly, until thickened, about 5 minutes. Add 3⁄4 cup cheese, salt, mustard, and red pepper. Add collard greens, stirring until combined. Top with bacon, cornbread, and remaining 1⁄4 cup cheese.
  5. Bake until golden brown, about 15 minutes.

What's your favorite way to cook greens?

*Warning - this post contains a link to an affiliate program that might make me money, wherein I use said $ for giveaways and suchlike.

1 comment:

Nancy In Boise said...

Looks awesome, will make that!!! Nancy