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Greens Au Gratin

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There aren’t that many people out there that love collard greens, kale, swiss chard or other leafy greens. Maybe there are, but honestly I don’t know many. Many people do love greens when they don’t know they are eating them or when they are covered in swiss cheese and baked until perfection with a layer of panko bread crumbs and parmesan cheese. Yum, yum! This recipe I found in the December ’12 edition of Bon Appetit. It was a total winner in my book and others really enjoyed it as well when we took it to a friends’ gathering. You will have no idea you are eating kale and collard greens – that’s the best part! The richness of the recipe helps to disguise the bitter taste these greens can sometimes have and instead gives a strong flavor of creamy swiss cheese. If I haven’t convinced you yet, there’s a problem…


Greens Au Gratin


Recipe adapted from Bon Appetit


  • 1 bunch kale
  • 1 bunch collard greens
  • 1 to 2 Tbsp olive oil
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 1 cup light cream
  • 1 cup milk
  • 8 ounces of swiss cheese, shredded (could use gruyere)
  • 1/2 cup panko bread crumbs
  • 1/4 cup parmesan cheese


  1. In large Dutch oven (5 to 6 quarts) fill 1/2 way with water and bring to a boil.
  2. Remove kale and collard greens from thick stalk and break into pieces. Remove any large veins (usually in the center of the leaves – these are chewy).
  3. Place kale and collard green pieces into water in batches (did 3 batches) and cook until wilted and bright green – 3 to 5 minutes. Remove pieces with slotted spoon and place in large bowl to cool. Once cooled, squeeze water out of pieces and chop into very small pieces.
  4. Meanwhile in sauce pan, heat olive oil on medium heat. Add shallot and garlic cloves. Cook 2 to 3 minutes or until fragrant.
  5. Add shallot mixture to chopped greens in large bowl. Add light cream, milk and shredded swiss cheese.
  6. Place greens into greased casserole dish (used 8 x 8 square dish).
  7. In small bowl, mix together bread crumbs and parmesan cheese. Sprinkle on top of greens mixture.
  8. Bake 350F for 30 minutes with foil on top. Remove foil and cook remaining 10 minutes on 400F for brown top.
  9. ENJOY!




About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

3 responses »

  1. Pingback: Greens for Breakfast « be filled up

  2. This was absolutely delicious!!!! Good for you and tasty….


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