Collard Green Gratin

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This collard green gratin is a sophisticated, high-protein twist on traditional leafy greens. By pairing earthy greens with a velvety Parmesan béchamel and a salty, crisp ham topping, this dish transforms simple ingredients into a truly comforting bake. The contrast between the tender, slow-cooked onions and the crunch of the golden breadcrumbs ensures every mouthful is packed with texture and deep, savoury flavour.

Ideal as a substantial side dish for a Sunday roast or a standalone vegetarian-friendly main (simply omit the ham), this recipe is as versatile as it is nourishing. The inclusion of iron-rich greens and protein-packed cheese makes it a wholesome choice for those seeking a heartier meal. For the best results, ensure you squeeze as much liquid as possible from the greens to keep the sauce rich and thick.

Ingredients for Collard Green Gratin

110g very thinly sliced country ham or prosciutto
240ml coarse fresh breadcrumbs
4 cuillères à soupe d'huile d'olive, divisées
1 cuillère à café de thym frais haché
150g finely grated Parmesan, divided
Sel kasher, poivre fraîchement moulu
2 bunches collard greens (about 450g ), centre ribs and stems removed
1 gros oignon, finement tranché
2 gousses d'ail, finement hachées
2 cuillères à soupe de beurre non salé
2 cuillères à soupe de farine ordinaire
475ml de lait entier
1/4 cuillère à café de muscade fraîchement râpée

How to make Collard Green Gratin

Preheat oven to 163°C. 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 tablespoons 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 40g 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 tablespoons 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 204°C. 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, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining 3/4 cup Parmesan. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.

Transfer collard greens 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.

Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.