Cheesy Collard Greens Gratin ~
Tender collard greens in a rich, creamy sauce made with two kinds of cheese, topped with crispy breadcrumbs.
Serve with BBQ Tofu or Cauliflower Steaks, and dinner is ready!
Southern-Inspired Collard Greens Au Gratin
I like this casserole because it turns simple greens into a homestyle side dish that’s easy to make and full of flavor.
Earthy collard greens are simmered in a simple broth with a hint of smokiness that gives a nod to traditional Southern cooking but with a plant-based approach. The creamy, cheesy sauce elevates the dish, making it both rich and satisfying. It’s a great way to enjoy collard greens in a way that feels both indulgent and wholesome.
Preparing this dish is easy. The collard greens are simmered until tender, then combined with a cheesy sauce made with milk, heavy cream, and melted cheeses. The topping of panko breadcrumbs adds a nice subtle crunch and contrast to the creamy greens. 25 minutes in the oven and this casserole is ready for the dinner table.
Ingredients for Easy Cheesy Collard Greens Gratin
You will need the following:
For the Collard Greens:
- 6 cups collard greens (stems removed and leaves chopped)
- 1 teaspoon liquid smoke
- 1 ½ cups chicken-style broth
- 1 ½ cups water
- 1 teaspoon white vinegar
- 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
For the Sauce:
- 2 tablespoons butter
- ¼ cup Vidalia onion, diced
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 1 tablespoon garlic, minced
- ¼ teaspoon ground nutmeg
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded
For the Topping:
- 1/2 cup Panko breadcrumbs
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- 1 tablespoon butter, melted
Ingredient Notes
- Collard Greens: These sturdy greens are perfect for cooking, becoming tender and flavorful when simmered. Other winter greens, such as kale or Swiss chard, also work well for this recipe.
- Liquid Smoke: This vegan ingredient is a great way to add smoky, savory depth. It enhances the greens’ natural flavor and gives the dish a hearty feel.
- Chicken-Style Broth: Provides a savory base for the greens, adding a layer of flavor without overpowering them. Vegetable broth can also be used but may require additional seasoning.
- Milk: I use dairy-free oat milk. Unsweetened almond is also a good alternative, although its flavor is more pronounced than oat or dairy milk.
- Heavy Cream: Plant-based heavy cream works just as well as regular heavy cream. I recommend using one that’s not coconut-based since that flavor can be a bit overwhelming for this recipe since we’re using a full cup.
- Vidalia Onion: Known for its mild flavor, this onion adds a subtle sweetness that complements the rich cheese sauce.
- Panko Breadcrumbs: These light, flaky breadcrumbs create a crispy topping that contrasts with the creamy filling. Regular bread crumbs do not have as much texture and are not recommended for this recipe.
How to Make Cheesy Collard Greens Au Gratin
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Cook the greens. In a large skillet, combine the collard greens, liquid smoke, broth, water, vinegar, salt, and pepper. Bring to a boil, then reduce to low heat and simmer for about 30 minutes. Drain the collard greens and set them aside. (Use a kitchen towel or paper towels to squeeze out any excess water.)
STEP THREE: Prepare the sauce. In the same skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Slowly add the oat milk, heavy cream, and garlic, whisking constantly until smooth.
STEP FOUR: Add the cheese. Stir in the nutmeg, 1/2 cup mozzarella, and 1/2 cup Parmesan cheese until melted and combined. Add the collard greens to the sauce and stir well.
STEP FIVE: Assemble and bake. Transfer the mixture to an 8×8-inch baking dish. In a small bowl, mix the breadcrumbs, remaining 1/4 cup mozzarella, 1/4 cup Parmesan cheese, and 1 tablespoon of melted butter. Sprinkle over the top. Bake for 25 minutes or until golden and bubbly. Serve warm.
FAQ
- Can I make this dish vegan? Absolutely! Use plant-based butter, non-dairy milk and heavy cream for the sauce, and vegan cheeses.
- Can I use fresh spinach instead of collard greens? Yes, you can use fresh spinach, but keep in mind that it cooks much faster. Adjust the cooking time to a few minutes rather than the full 30 minutes for collard greens.
- Can I make this dish ahead of time? Definitely! Assemble the gratin and refrigerate it before baking. Bake when ready to serve, adding a few extra minutes to the baking time.
Storage
- Store any leftovers in an airtight container in the refrigerator. Reheat in the oven at 350°F or in the microwave.
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Cheesy Collard Greens Gratin
Ingredients
For the Collard Greens:
- 6 cups collard greens stems removed and leaves chopped
- 1 teaspoon liquid smoke
- 1 ½ cups chicken-style broth
- 1 ½ cups water
- 1 teaspoon white vinegar
- 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
For the Sauce:
- 2 tablespoons butter
- ¼ cup Vidalia onion diced
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 1 tablespoon garlic minced
- ¼ teaspoon ground nutmeg
- 1/2 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese shredded
For the Topping:
- 1/2 cup Panko breadcrumbs
- 1/4 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese shredded
- 1 tablespoon butter melted
Instructions
- Preheat the oven to 350°F.
- In a large skillet, combine the collard greens, liquid smoke, broth, water, vinegar, salt, and pepper. Bring to a boil, then reduce to low heat and simmer for about 30 minutes. Drain the collard greens and set them aside. (Use a kitchen towel or paper towels to squeeze out any excess water.)
- In the same skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Slowly add the oat milk, heavy cream, and garlic, whisking constantly until smooth.
- Stir in the nutmeg, 1/2 cup mozzarella, and 1/2 cup Parmesan cheese until melted and combined. Add the collard greens to the sauce and stir well.
- Transfer the mixture to an 8×8-inch baking dish. In a small bowl, mix the breadcrumbs, remaining 1/4 cup mozzarella, 1/4 cup Parmesan cheese, and 1 tablespoon of melted butter. Sprinkle over the top. Bake for 25 minutes or until golden and bubbly. Serve warm.
Nutrition
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