This year we decided to try to grow some collard greens in our backyard garden. Despite the unusual amount of rain in June and July, the greens did great! After they reached almost 3 feet in height, we decided it was time for harvest and tried this recipe out. It turned out to be a tasty side dish and versatile as well. Here is the recipe for Collard Greens Au Gratin.
8 X 12 inch casserole pan
1 tbsp olive oil
1 cup diced bacon (about 1/2 pack)
3/4 cup diced red onion
1 cup diced portobello mushrooms
2 bunches of collard greens, de-veined, cut into chiffonade
4 tbsp unsalted butter
4 tbsp all purpose flour
1 3/4 cups of whole milk
salt & pepper to taste
1/2 cup grated Monterrey jack
1/2 cup grated sharp cheddar
6 oz. can of French fried onions
1. Butter an 8 X 12 inch casserole pan.
2. Wash and de-vein the collard greens. To cut the greens into chiffonade, roll one or two leaves into a cylinder. Cut across the cylinder make round thin ribbons. (see below).
4. Add the diced red onion and portobello mushrooms. Saute until the onion is fully cooked. Next, add the greens and continue to cook until the greens begin to wilt. Remove the pot from the heat and pour the greens into the casserole pan.
5. Preheat the oven to 350 degrees Fahrenheit.
6. In a sauce pan, heat the butter and flour together over medium heat. Keep stirring the mixture until it turns the color of peanut butter. Add the milk. Once the milk mixture is warm, add the Monterrey jack and cheddar cheese. Continue stirring until the cheeses melt and combine evenly.
7. Pour the cheese mixture evenly over the greens. Top with the French fried onions. Bake for 30 minutes. Let cool for 5 minutes then serve.