Collard Greens Au Gratin
Updated November 26, 2025
- Ready In
- 1 hr 15 min
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Ingredients
3 pounds collard greens (from about 6 medium bunches), or 2 pounds pre-chopped collard greens
Kosher salt (such as Diamond Crystal)
2 tablespoons butter or bacon fat
1 small onion, thinly sliced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2½ cups half-and-half or heavy cream
1 cup grated Parmesan or Gruyère (about 4 ounces)
1½ teaspoons Cajun seasoning, homemade or store-bought, plus more to taste
1 teaspoon smoked paprika
Pinch freshly grated nutmeg
¾ to 1 cup panko or plain bread crumbs
Nutritional analysis per serving (8 servings)
24 grams carbs; 39 milligrams cholesterol; 298 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 17 grams fat; 8 grams fiber; 667 milligrams sodium; 15 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Tear the greens from their stems. Take a handful of greens, roll them up lengthwise and slice them into bite-size pieces. Add the sliced greens to an empty, clean sink full of cool water and wash them, removing all grit, sand and debris. Drain sink and rinse greens thoroughly with cold water until water becomes clear.
- Step 2
Add greens to a large pot and fill the pot with enough water to cover the greens. Season the water with salt. Bring to a boil, and cook for 15 to 20 minutes, until dark green and tender. Drain thoroughly.
- Step 3
While the collards are cooking, in a 12-inch cast-iron skillet or other large oven-safe pan, heat the butter over medium until it foams. Add the onion and garlic and adjust the heat to medium-low. Cook, stirring, until softened and golden, about 5 minutes. Sprinkle in flour and cook, stirring, for 2 minutes to cook out the raw flavor without browning the mixture, reducing the heat as necessary.
- Step 4
Stir in the half-and-half and ¾ cup of cheese until fully incorporated. Bring to a simmer and then cook, stirring, until thickened, about 10 minutes. Stir in the Cajun seasoning, smoked paprika and nutmeg. Taste and adjust for salt and Cajun seasoning, then remove from the heat.
- Step 5
Stir the drained greens thoroughly into the cream mixture and adjust the heat to low. Cover and let simmer until the flavors are melded, 5 minutes more. Taste and readjust seasonings. Sprinkle the top with an even layer of bread crumbs and remaining ¼ cup of cheese.
- Step 6
Bake until the top is golden brown, 10 to 15 minutes. Serve immediately as a side dish or with crackers or tortilla chips as an appetizer.
Private Notes
Comments
Step 2 says "Add greens to a large pot and fill the pot with enough water to cover the greens. Season the water with salt. Bring to a boil, then add the greens and cook ..." So it says to add the greens twice. Do you do so before boiling the water or after? Or am I missing something?
If you're going to use this as a dip as outlined in step 6 (great idea!), you may want to be sure the collards are chopped well enough that no guest will pull out a piece several inches long when just trying to snag a bit of this delight on a cracker. I try doing this when making anything with greens that people won't be able to twirl with a fork the way they would cope with a too-long piece of pasta while trying to eat neatly. I aim for no more than 1 1/2 or 2 inches square when making dip.
It’s time we all moved to a plant based diet. This recipe works so well with olive oil (not butter and bacon fat!) Come on NYC lead the way. SCG Nice, France.
If you're going to use this as a dip as outlined in step 6 (great idea!), you may want to be sure the collards are chopped well enough that no guest will pull out a piece several inches long when just trying to snag a bit of this delight on a cracker. I try doing this when making anything with greens that people won't be able to twirl with a fork the way they would cope with a too-long piece of pasta while trying to eat neatly. I aim for no more than 1 1/2 or 2 inches square when making dip.
Step 2 says "Add greens to a large pot and fill the pot with enough water to cover the greens. Season the water with salt. Bring to a boil, then add the greens and cook ..." So it says to add the greens twice. Do you do so before boiling the water or after? Or am I missing something?
Based on my knowledge of Cooking Collard Greens -- I suggest filling the pot about 1/3 and then salting the water for the whole pot. Add the greens - which may fill the pot. Then add more water until the greens are covered. If you're new to cooking Collard Greens, please know that a big "mess" of greens, i.e. a large amount will cook down to a very small amount. Also, be aware that you may need to wash the greens 3 or 4 times to remove all of the grit/sand.