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
- In large Dutch oven (5 to 6 quarts) fill 1/2 way with water and bring to a boil.
- 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).
- 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.
- Meanwhile in sauce pan, heat olive oil on medium heat. Add shallot and garlic cloves. Cook 2 to 3 minutes or until fragrant.
- Add shallot mixture to chopped greens in large bowl. Add light cream, milk and shredded swiss cheese.
- Place greens into greased casserole dish (used 8 x 8 square dish).
- In small bowl, mix together bread crumbs and parmesan cheese. Sprinkle on top of greens mixture.
- Bake 350F for 30 minutes with foil on top. Remove foil and cook remaining 10 minutes on 400F for brown top.