The Ultimate Cheesy Collard Greens Gratin: A Soulful, Creamy Side Dish

If there is one dish that epitomizes the meaning of comfort food fusion, it is the Cheesy Collard Greens Gratin. This recipe takes the deep, earthy, slightly bitter flavor of traditional Southern collard greens and elevates it to luxurious new heights by folding them into a rich, velvety three-cheese sauce, topped with a golden, crisp Panko crust. Forget the overly acidic, watery side dish you might be used to; this gratin transforms the humble collard green into a centerpiece worthy of any holiday table or Sunday supper.

Our secret lies in two crucial techniques: first, braising the collards slowly with savory bacon and stock to achieve melt-in-your-mouth tenderness; and second, ensuring every last drop of liquid is pressed out before marrying them with an incredibly decadent, Gruyère and Sharp Cheddar-based béchamel sauce. The resulting casserole is everything you crave in a side: warm, hearty, deeply flavorful, and supremely satisfying. Whether you are looking for a show-stopping dish for Thanksgiving or just trying to sneak more greens onto the family dinner table, this Cheesy Collard Greens Gratin delivers on every promise of soulful, creamy perfection. It’s a twist on a classic that will leave everyone asking for seconds.

Why You’ll Fall Head Over Heels for This Cheesy Collard Greens Gratin

This recipe isn’t just a side dish; it’s an experience. The combination of textures and flavors makes the Cheesy Collard Greens Gratin utterly irresistible. We are moving beyond the standard pot of greens simmered in smoked ham hock though delicious, that style can often lack the elegance and creamy decadence that this gratin offers.

One of the primary reasons you will adore this preparation is the texture contrast. The collard greens, painstakingly braised until tender, provide a soft, sturdy base. They are suspended in a thick, luxurious béchamel cheese sauce that remains perfectly creamy, even after baking. This interior richness is beautifully contrasted by the crispy, golden-brown topping. We use Panko breadcrumbs mixed with Parmesan and butter, which creates an unparalleled crunch that breaks delightfully when your fork dives in. This crunch is mandatory for any successful gratin, providing a much-needed textural counterpoint to the gooey, molten cheese underneath.

Furthermore, the depth of flavor in this Cheesy Collard Greens Gratin is second to none. The foundational flavor layer comes from the bacon drippings, which are used to sauté the onions and garlic, imparting a deep, smoky undertone. The long, slow braise in chicken stock and a splash of apple cider vinegar ensures the greens are tender and seasoned right down to the fiber, balancing the natural bitterness of the collards.

Then there is the rich cheese sauce. We don’t settle for simple cheddar. This recipe calls for a blend of Sharp White Cheddar for that recognizable tang, Gruyère for its complex, nutty, and fantastic melting properties, and a touch of Cream Cheese to guarantee an impossibly smooth, velvety finish that resists separation. This cheesy trifecta ensures the final dish is neither dry nor greasy just pure, gooey goodness.

This dish is also incredibly versatile. While traditional collard greens are often relegated to Southern cuisine or holiday spreads, this gratin format allows it to shine year-round. It pairs perfectly with roasted meats like turkey or ham, classic barbecue, or even a simple grilled chicken breast. Its comforting nature makes it the ideal companion for other hearty sides, whether you’re serving a big family meal or entertaining guests who appreciate elevated comfort food. It’s a side dish that guests often mistake for a main course because of its robust flavor profile and creamy density. If you are a fan of creamy casseroles or baked mac and cheese, preparing this Cheesy Collard Greens Gratin is a must-do, offering a vegetable-packed, sophisticated alternative to these classics. The inherent smokiness from the initial bacon preparation permeates the entire dish, creating an unforgettable savory experience that will make this recipe a treasured family favorite.

Why You Should Try This Modern Twist on Classic Collards

If you’ve historically struggled to incorporate collard greens into your diet, or if you only know them as a dish served on New Year’s Day, the Cheesy Collard Greens Gratin is the perfect introduction or re-introduction to this powerful leafy green. This recipe solves the three most common complaints about traditional collards: bitterness, texture, and lack of universal appeal.

Firstly, taming the bitterness is crucial for this recipe’s success. Collard greens, like kale, can be quite robust. Our method of long braising in a rich stock and the acidity provided by the apple cider vinegar naturally breaks down the tough fibers and mellows the greens’ inherent bitterness. By the time they hit the cheese sauce, they are buttery tender and possess a deep, earthy sweetness that pairs beautifully with the creamy dairy. This process ensures that even non-collard lovers will appreciate the resulting flavor profile.

Secondly, this Cheesy Collard Greens Gratin transforms the appeal of vegetable side dishes. Instead of a watery, humble pile of boiled greens, you get a beautiful, bubbly, golden casserole. It elevates the visual presentation and makes greens exciting. It’s a stealthy way to incorporate nutrient-dense leafy vegetables into a family-friendly format. The creaminess is so intense and the flavor so savory, that many people forget they are primarily eating a huge serving of healthy greens. This is particularly useful for picky eaters who might resist standard vegetable preparations but cannot turn down a hot, bubbly, cheesy casserole.

Thirdly, this recipe highlights a key culinary lesson: moisture control is critical. Many gratins or casseroles that feature greens (like spinach or kale) end up soupy because the water content of the vegetables isn’t fully addressed. Our instruction to drain the braised collards thoroughly, pressing out every possible drop of liquid, is the most important step for achieving a perfect, non-watery Cheesy Collard Greens Gratin. This diligent draining process guarantees that the cheese sauce remains thick, velvety, and clings perfectly to the greens, preventing the final dish from separating or becoming diluted during baking.

Trying this recipe also introduces you to the power of a well-made béchamel. Mastering a smooth, lump-free béchamel (or white sauce) is a fundamental skill in French and Southern cooking, and this recipe provides the perfect opportunity. The incorporation of three different types of cheese shows how layering dairy flavors can create complexity and richness that simple milk and cheese alone cannot replicate. This creamy base is what truly separates this preparation from any other cheesy collards you may have tasted.

For those planning holiday menus, incorporating this Cheesy Collard Greens Gratin offers a fantastic alternative to classic side dishes like green bean casserole or mashed potatoes. It offers a Southern flavor profile, a nod to tradition, but executes it in a sophisticated gratin style. If you love deep, cozy flavors and creamy textures, give this recipe a shot you might just find your new signature dish. For another comforting casserole option, be sure to check out our recipe for Cheesy Chicken and Rice Recipe, which offers a different take on ultimate creamy comfort food.

The Essential Components: Ingredients and Necessary Utensils for Perfect Cheesy Collard Greens Gratin

Success in making the perfect Cheesy Collard Greens Gratin starts with quality ingredients and the right tools. Because this recipe relies on transforming tough greens into a creamy delicacy, attention to detail in ingredient selection is key.

Ingredient Deep Dive: Choosing Your Components

The ingredients list for this cheesy collard greens gratin is broken down into three logical parts, ensuring each phase of the cooking process is executed flawlessly.

For the Collard Greens: Flavor Base and Braising

• 2 large bunches of fresh Collard Greens (about 2.5 to 3 lbs): This may seem like a lot, but collards shrink dramatically when cooked. Look for dark green, crisp leaves without yellowing or blemishes. Ensure you remove the thick central stems, as they remain chewy even after extensive braising.
• 4 cups Low-Sodium Chicken or Vegetable Stock: Using low-sodium stock allows you to control the final salt level, especially since bacon and cheese will introduce significant sodium later. This liquid facilitates the long braise, tenderizing the greens and ensuring they absorb deep flavor.
• 4 slices of thick-cut Bacon, diced (optional, but highly recommended): The rendered bacon fat (or “liquid gold”) is essential for sautéing the aromatics and provides that crucial smoky, salty flavor foundation. If omitting for dietary reasons, substitute 2 tablespoons of butter or high-heat oil and add a pinch of smoked paprika for depth.
• 1 medium Yellow Onion, finely diced: Sautéing the onion in the bacon fat sweetens it, providing a savory counterpoint to the greens’ earthiness.
• 3 cloves Garlic, minced: Added late in the sauté process to prevent burning, garlic contributes aromatic complexity.
• 1 teaspoon Red Pepper Flakes (optional): This adds a gentle warmth that cuts through the richness of the cheese sauce without making the dish overtly spicy. Adjust to your preference.
• 2 tablespoons Apple Cider Vinegar: A critical ingredient! The acidity brightens the flavor profile, balances the richness, and helps break down the fibrous collard leaves during the long braise.
• Salt and freshly ground Black Pepper, to taste: Seasoning should be light here, as the stock, bacon, and cheese sauce will all contribute salt later.

For the Rich Cheese Sauce (Béchamel Base): Creamy Perfection

A béchamel is a foundational sauce, and this recipe elevates it by turning it into a mornay (a cheese-enriched béchamel).

• 4 tablespoons Unsalted Butter & 1/4 cup All-Purpose Flour: These two components form the roux, the thickening agent for the sauce. Cooking the roux for 2 minutes is necessary to eliminate the raw, pasty flour taste.
• 3 cups Whole Milk or Half-and-Half, warmed slightly: Crucial Tip: Warming the milk slightly prevents the formation of lumps when you add it to the hot roux. Using whole milk or half-and-half is non-negotiable for achieving the truly rich, luxurious consistency necessary for this Cheesy Collard Greens Gratin.
• 1/2 teaspoon freshly grated Nutmeg: Nutmeg is the secret spice in any great béchamel, enhancing the dairy notes without adding a strong discernible spice flavor. Use fresh if possible it makes a difference!
• 8 ounces Sharp White Cheddar Cheese, shredded: Provides the strong, sharp flavor profile. White cheddar melts smoother than orange cheddar (which often contains anti-caking agents that hinder melting).
• 4 ounces Gruyère Cheese, shredded: The superstar melting cheese. Gruyère adds a nutty, earthy depth that elevates the sauce from basic mac and cheese level to true gratin luxury.
• 2 ounces Cream Cheese, softened and cubed: This addition is a professional trick. The cream cheese guarantees an incredibly smooth, stable, and velvety texture, preventing the sauce from breaking or becoming oily under the high heat of the oven.
• 1 teaspoon Kosher Salt & 1/2 teaspoon Black Pepper: Final seasoning for the sauce. Remember to taste before adding salt, as the cheeses are already salty.

For the Topping: The Golden Crunch

The contrast of the creamy interior and the crispy topping is essential to a great Cheesy Collard Greens Gratin.

• 1 cup Panko Breadcrumbs: Panko (Japanese breadcrumbs) are larger, drier, and create a much crunchier, lighter topping than standard breadcrumbs.
• 3 tablespoons Unsalted Butter, melted: Binds the topping together and allows the crumbs to toast to a beautiful golden brown.
• 1/4 cup grated Parmesan Cheese: Adds a salty, savory layer to the crust, boosting the overall umami.

Recommended Tools and Utensils

Having the right equipment will streamline the cooking process, particularly the essential step of draining the greens.

• Large Dutch Oven or Stockpot (6-8 quarts): Necessary for braising the large volume of collard greens.
• 9×13 inch Baking Dish (3-quart capacity): The standard size for gratins and casseroles. Ensure it is lightly greased.
• Medium Saucepan: Specifically used for preparing the béchamel sauce.
• Large Colander: Absolutely essential for draining the greens. Look for one with fine holes to prevent the greens from slipping through.
• Sturdy Whisk: Required for making a smooth, lump-free roux and béchamel. A balloon whisk works best.
• Slotted Spoon: For removing the bacon from the fat.
• A Large Mixing Bowl: Used for combining the cooked, drained greens with the rich cheese sauce before transferring to the baking dish.
• Cutting Board and Sharp Knife: For preparing the collards (removing stems) and dicing the aromatics.
• Oven Mitts: For safely handling the hot gratin.

This meticulous preparation ensures that when you combine these elements, the resulting Cheesy Collard Greens Gratin is balanced, flavorful, and structurally perfect.

Detailed Recipe Steps: Achieving Gratin Perfection

Creating the ultimate Cheesy Collard Greens Gratin involves three distinct phases, each requiring careful attention to detail. Follow these steps precisely to ensure maximum flavor infusion and a perfectly set, non-watery casserole.

Part 1: Preparing and Cooking the Collard Greens (The Flavor Foundation)

1. Prep the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (or similarly sized 3-quart) baking dish. Proper greasing prevents the cheesy edges from sticking.

2. Braise the Greens: In a large Dutch oven or stockpot, add the diced thick-cut bacon. Render the bacon over medium heat until it is beautifully crispy (about 8-10 minutes). Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. This crispy bacon will be added back into the gratin later for texture and flavor. Leave the rendered bacon fat in the pot this is where the flavor begins!

3. Sauté Aromatics: Add the diced yellow onion to the hot bacon fat and sauté for 5 to 7 minutes until they are fully softened, translucent, and slightly golden. Next, add the minced garlic and red pepper flakes (if using). Cook for just 1 minute until fragrant. Be careful not to burn the garlic, which will turn bitter quickly.

4. Cook the Collards: Add the mass of chopped collard greens to the pot. They will initially mound high, filling the pot completely. Cook for 5 minutes, stirring often. The greens will quickly begin to wilt and collapse down into the pot, making room for the braising liquid.

5. Braise for Tenderness: Pour in the 4 cups of chicken or vegetable stock and the 2 tablespoons of apple cider vinegar. Bring the mixture to a strong simmer, then cover the pot tightly and reduce the heat to low. Let the greens braise for a minimum of 45 minutes up to 1 hour. The goal is for the greens to be very tender not crunchy or resistant. This extended cooking time is critical for achieving a buttery texture and removing the raw bitterness.

6. Drain Thoroughly: This is arguably the most essential step for a perfect Cheesy Collard Greens Gratin. Drain the cooked collards completely using a large colander. Press down firmly and repeatedly with the back of a spoon, or even better, wrap the greens in a clean kitchen towel or cheesecloth and wring out the excess liquid. You must remove as much moisture as possible (often over a cup of residual liquid) to prevent the final gratin from becoming thin and watery. Set the drained, dry greens aside in a large mixing bowl.

Part 2: Making the Béchamel Cheese Sauce (The Creamy Heart)

The base of this amazing cheesy collard greens gratin is the rich, stable béchamel, which is then transformed into a mornay sauce.

1. Make the Roux: In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Once melted and foamy, whisk in the 1/4 cup of flour. Cook, stirring constantly, for 2 minutes. This cooks out the raw taste of the flour and forms your roux. Do not allow the mixture to brown.

2. Add Milk Gradually: Reduce the heat to medium-low. Gradually whisk in the warm milk (or half-and-half), adding about a cup at a time. Whisk vigorously after each addition until all lumps are completely dissolved before adding the next batch. Patience here ensures a silky smooth sauce. Continue whisking constantly until the sauce thickens significantly (it should coat the back of a spoon thickly), usually taking about 8 to 10 minutes.

3. Season and Add Cheese: Remove the saucepan from the heat immediately. Stir in the Kosher salt, black pepper, and the half-teaspoon of freshly grated nutmeg. Now, incorporate the cheeses: add the shredded sharp cheddar, Gruyère, and the cubed cream cheese. Do not return the sauce to the heat once the cheese is added, as high heat can cause the fat and solids to separate. Stir gently until all the cheese has melted completely and the sauce is smooth, creamy, and velvety.

Part 3: Assembly and Baking

1. Combine: Pour the finished, hot cheese sauce directly over the drained collard greens in the large bowl. Add the reserved crispy bacon bits (if using). Toss gently but thoroughly until the greens are completely coated and suspended within the thick, glorious sauce. Ensure the ratio looks right it should be creamy, not chunky.

2. Transfer to Dish: Pour the collard green and cheese mixture into the prepared 9×13 inch baking dish, spreading it into an even layer using a spatula.

3. Prepare Topping: In a small, separate bowl, combine the 1 cup of Panko breadcrumbs, the 3 tablespoons of melted butter, and the 1/4 cup of grated Parmesan cheese. Toss until the breadcrumbs are evenly coated and glistening. This butter coating is essential for that perfect golden crust. For more delicious recipe inspiration and visual guides, check out our Pinterest recipe boards!

4. Bake: Sprinkle the Panko topping evenly over the collard greens mixture. Ensure edge-to-edge coverage.

5. Final Bake: Bake in the preheated 375°F (190°C) oven for 25 to 30 minutes. The Cheesy Collard Greens Gratin is done when the sauce is bubbling merrily around the edges and the breadcrumb topping is magnificently golden brown and crisp.

6. Rest and Serve: Allow the gratin to rest, uncovered, for 10 minutes before slicing and serving. This resting period allows the cheese sauce to cool slightly and set up, ensuring clean slices that hold their shape instead of collapsing into a runny mess.

Tips, Troubleshooting, and Variations for Your Collard Greens Gratin

Once you master the foundational recipe for Cheesy Collard Greens Gratin, you can easily adapt it to suit different dietary needs or flavor preferences. Here are tips for success and ideas for variations.

Troubleshooting Common Gratin Issues

My Gratin is Watery/Soupy: This is the number one issue and almost always results from insufficient draining of the collard greens. Remember, collards release a massive amount of liquid even after braising. If you simply use a standard colander, you won’t get enough moisture out. Solution: Next time, vigorously squeeze the cooked greens using a cheesecloth or a clean, thick dish towel before mixing with the sauce. If the finished dish is already watery, you can try blotting the top gently with paper towels after resting, but prevention is key.

The Cheese Sauce is Grainy/Separated: This usually happens if the heat was too high when the cheese was incorporated, or if the cheese itself contained heavy anti-caking agents. Solution: Always remove the béchamel from the heat before adding the cheese, and stir gently until melted. Using good quality, freshly shredded cheese (especially the Gruyère and Cheddar) makes a massive difference in the texture of your Cheesy Collard Greens Gratin.

The Topping Burned Before the Sauce Bubbled: Your oven might run hot, or the topping was too high in the oven. Solution: If the topping browns quickly, loosely tent the dish with aluminum foil for the remainder of the baking time.

Delicious Variations for the Cheesy Collard Greens Gratin

1. Vegetarian Collard Greens Gratin

The main recipe uses bacon for flavor. To make a rich vegetarian version:

• Smoked Flavor Substitution: Replace the bacon fat with 2 tablespoons of unsalted butter or olive oil. Add 1 teaspoon of smoked paprika and a drop of liquid smoke (optional, but highly effective) to the sautéed onions to retain that necessary smoky depth.
• Stock Adjustment: Ensure you use high-quality, flavorful vegetable stock instead of chicken stock during the braising phase.

2. Gluten-Free Gratin

Making this Cheesy Collard Greens Gratin gluten-free is straightforward:

• Roux Thickener: Replace the All-Purpose Flour in the béchamel with an equal amount (1/4 cup) of certified gluten-free flour blend (ensure it contains xanthan gum) or use cornstarch (start with 2 tablespoons of cornstarch mixed with cold water, add slowly to simmering milk).
• Topping Swap: Substitute the Panko breadcrumbs with crushed gluten-free crackers, almond flour (for a softer topping), or certified gluten-free Panko.

3. Alternative Greens and Cheese Blends

If collards aren’t available, this recipe works beautifully with other sturdy greens:

• Kale Gratin: Use curly or Lacinato kale. You may reduce the braising time slightly (to about 35-40 minutes) as kale tends to tenderize faster than collards.
• Spinach Gratin: If using frozen spinach, you must thaw and wring it out even more vigorously than collards to eliminate water. If using fresh, sauté until fully wilted before mixing with the cheese sauce (no need for a long braise).
• Cheese Swaps: You can experiment with other fantastic melting cheeses. Substitute Gruyère with Fontina or smoked Gouda for a different flavor profile. Replace Cheddar with Monterey Jack for a milder, stretchier result.

4. Protein Boost

To turn this luxurious side into a light main course or a heartier family meal, stir in pre-cooked protein during the assembly phase (Step 1 of Part 3):

• Chicken: Add 1 cup of diced rotisserie chicken or leftover cooked turkey.
• Sausage: Add 1 cup of browned, drained Italian sausage or Chorizo for a spicy kick.

This adaptability ensures the Cheesy Collard Greens Gratin can fit seamlessly into any meal plan. For a contrasting sweet side that pairs well with savory gratins, consider our Apple Crisp Mini Cheesecakes recipe.

Nutritional Values and Health Benefits of Collard Greens Gratin

While the Cheesy Collard Greens Gratin is undeniably rich and decadent due to its high-quality cheese sauce, it’s important to remember that its base is a massive quantity of highly nutritious leafy greens. This dish is the perfect example of how combining indulgence with nutritional powerhouses can create a balanced and satisfying meal.

Estimated Nutritional Breakdown (Per Serving, based on 10 servings)

Note: These values are approximations based on the recipe provided and do not include the optional bacon. Exact figures vary based on the specific dairy products and brands used.

• Calories: 350 – 400 kcal
• Protein: 18 – 22 grams (High protein content due to the large volume of dairy and cheese.)
• Fats: 25 – 30 grams (A significant portion of the fat comes from the healthy fats in dairy, but this is a rich dish.)
• Carbohydrates: 12 – 15 grams (Primarily from the flour in the roux and the Panko topping.)
• Fiber: 4 – 6 grams (Excellent source due to the collard greens.)

The Health Benefits of Collard Greens

Collard greens are a cruciferous vegetable, part of the brassica family (like broccoli and cabbage), and are packed with vitamins and minerals, offering robust health benefits that even the creamy sauce cannot negate.

1. Excellent Source of Vitamin K

Collard greens are one of the best sources of Vitamin K available. Vitamin K is crucial for blood clotting and plays a significant role in maintaining bone health, potentially helping to increase bone density and reduce fracture risk. A single serving of collards can easily provide more than the daily recommended intake.

2. Rich in Vitamins A and C

These greens provide a substantial amount of Vitamin A (essential for vision, immune function, and cell growth) and Vitamin C (a powerful antioxidant that supports the immune system and aids in collagen production). Even though some Vitamin C is lost during the long braising process, the sheer volume of collards used ensures a beneficial intake.

3. High in Dietary Fiber

Collards are high in dietary fiber, which aids digestive health, helps regulate blood sugar levels, and contributes to feelings of satiety, which can assist in weight management. The fiber content in this gratin makes it surprisingly filling for a side dish.

4. Contains Anti-inflammatory Properties

Collards contain several compounds, including sulforaphane, which have been studied for their potential anti-inflammatory and cancer-fighting properties. Incorporating collard greens into your diet regularly, even in a cheesy format like this Cheesy Collard Greens Gratin, contributes positively to overall well-being.

5. Calcium and Iron Boost

They are also a decent source of calcium (especially important for those who avoid dairy) and iron, which is essential for transporting oxygen in the blood. When paired with the calcium-rich cheese sauce, this dish becomes a powerhouse for bone health.

In summary, while this Cheesy Collard Greens Gratin is an indulgence, it’s an indulgence built upon a foundation of powerful nutrition. It’s a smart way to enjoy the comforting flavor of a baked casserole while still delivering a substantial dose of vital nutrients. For another highly nutritious comfort food idea, you might enjoy our recipe for Creamy Broccoli Cheddar Soup.

FAQ: Commonly Asked Questions About Cheesy Collard Greens Gratin

The Cheesy Collard Greens Gratin is a unique dish, and readers often have specific questions about preparation and serving. We’ve compiled the most common inquiries here.

Conclusion: Your New Favorite Way to Eat Collard Greens

The journey from tough, bitter leaves to the supremely tender and decadently cheesy casserole known as Cheesy Collard Greens Gratin is a testament to the magic of patient, intentional cooking. This recipe provides an unparalleled combination of hearty, smoky flavor from the bacon and slow braise, coupled with the rich complexity of a three-cheese béchamel sauce. It successfully elevates traditional Southern collard greens, transforming them from a humble side dish into a sophisticated, creamy gratin that commands attention on any dining table.

We emphasized the crucial steps: tenderizing the greens through a long braise with stock and vinegar, meticulously draining the moisture to guarantee a stable sauce, and building a multi-layered cheese sauce featuring Sharp Cheddar, Gruyère, and Cream Cheese for peak creaminess. The final result a hot, bubbling interior topped with a crunchy, golden Parmesan Panko crust is pure comfort food bliss.

If you have been searching for a soulful side that offers both deep, savory satisfaction and a healthful dose of greens, your search ends here. This Cheesy Collard Greens Gratin is perfect for holiday feasts, Sunday dinners, or any occasion that calls for a truly spectacular vegetable dish. We encourage you to try this recipe, pay close attention to the draining process, and discover just how luxurious collard greens can be. Don’t forget to share your experience and comments below! Happy cooking!

CHEESY COLLARD GREENS GRATIN

A luxurious Southern-inspired side dish featuring smoky, tender collard greens folded into a rich three-cheese Bechamel sauce (Cheddar, Gruyère, and Cream Cheese) and baked under a crispy, golden Parmesan Panko crust.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: American, Southern

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Collard Greens

• 2.5 to 3 lbs fresh Collard Greens stems removed and coarsely chopped (about 2 large bunches)
• 4 cups Chicken or Vegetable Stock Low-Sodium
• 4 slices thick-cut Bacon diced (optional, but highly recommended)
• 1 medium Yellow Onion finely diced
• 3 cloves Garlic minced
• 1 teaspoon Red Pepper Flakes optional
• 2 tablespoons Apple Cider Vinegar
• Salt and freshly ground Black Pepper to taste

For the Rich Cheese Sauce (Bechamel Base)

• 4 tablespoons Unsalted Butter
• 1/4 cup All-Purpose Flour
• 3 cups Whole Milk or Half-and-Half warmed slightly
• 1/2 teaspoon freshly grated Nutmeg
• 8 ounces Sharp White Cheddar Cheese shredded
• 4 ounces Gruyère Cheese shredded
• 2 ounces Cream Cheese softened and cubed
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper

For the Topping

• 1 cup Panko Breadcrumbs
• 3 tablespoons Unsalted Butter melted
• 1/4 cup grated Parmesan Cheese

Equipment

• Large Dutch Oven or Stockpot
• 9x13 Inch Baking Dish (3-Quart)
• Large Colander
• Medium saucepan
• Whisk

Method

 

Part 1: Preparing and Cooking the Collard Greens

1. Prep the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (or similarly sized 3-quart) baking dish.
2. Braise Prep: In a large Dutch oven or stockpot, render the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
3. Sauté Aromatics: Add the diced yellow onion to the bacon fat and sauté for 5 to 7 minutes until softened and translucent. Add the minced garlic and red pepper flakes (if using), and cook for 1 minute until fragrant.
4. Cook the Collards: Add the chopped collard greens to the pot. They will fill the pot completely, but will wilt quickly. Cook for 5 minutes, stirring often, until they begin to collapse.
5. Braise: Pour in the 4 cups of chicken or vegetable stock and the apple cider vinegar. Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let the greens braise for 45 minutes to 1 hour, or until they are very tender.
6. Drain Thoroughly: Drain the cooked collards completely using a large colander, pressing down firmly with the back of a spoon to remove as much liquid as possible. It is crucial the greens are dry so the final gratin is not watery. Set the drained greens aside in a large bowl.

Part 2: Making the Bechamel Cheese Sauce

1. Make the Roux: In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes to cook out the raw flour taste. This creates your roux.
2. Add Milk: Gradually whisk in the warm milk, adding about a cup at a time, ensuring all lumps are dissolved before adding the next batch. Continue whisking constantly until the sauce thickens significantly, usually about 8 to 10 minutes, until it coats the back of a spoon.
3. Season and Add Cheese: Remove the saucepan from the heat. Stir in the Kosher salt, black pepper, and nutmeg. Add the shredded sharp cheddar, Gruyère, and the cubed cream cheese. Stir gently until all the cheese has melted completely and the sauce is smooth, creamy, and velvety.

Part 3: Assembly and Baking

1. Combine: Pour the finished cheese sauce over the drained collard greens in the large bowl. Add the reserved crispy bacon bits (if using). Toss gently until the greens are thoroughly coated with the sauce.
2. Transfer to Dish: Pour the collard green and cheese mixture into the prepared 9x13 inch baking dish, spreading it into an even layer.
3. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, and grated Parmesan cheese. Toss until the breadcrumbs are evenly coated.
4. Final Bake: Sprinkle the Panko topping evenly over the collard greens mixture. Bake for 25 to 30 minutes, or until the sauce is bubbly around the edges and the breadcrumb topping is golden brown and crisp.
5. Rest and Serve: Allow the gratin to rest for 10 minutes before slicing and serving so the sauce can fully set.

Notes

To save time, the collard greens can be braised up to 2 days in advance. Ensure they are thoroughly drained, then store covered in the refrigerator. Warm them slightly before mixing with the cheese sauce. For a vegetarian version, simply omit the bacon and use olive oil or butter for sautéing the aromatics.