Collard Greens Au Gratin

Updated: November 26, 2025

Total Time: 1 hour 15 minutes

Ingredients

• 3 pounds collard greens (from about 6 medium bunches), or 2 pounds pre-chopped collard greens

• Kosher salt (e.g., Diamond Crystal)

• 2 tablespoons butter or bacon fat (for richness; bacon fat adds depth)

• 1 small onion, thinly sliced (yellow or white, for mild sweetness)

• 2 garlic cloves, minced (fresh is best)

• 2 tablespoons all-purpose flour (to thicken the cream base)

• 2½ cups half-and-half or heavy cream (heavy cream yields a richer sauce)

• 1 cup grated Parmesan or Gruyère (about 4 ounces; reserve ¼ cup for topping)

• 1½ teaspoons Cajun seasoning (homemade or store-bought; adjust to taste)

• 1 teaspoon smoked paprika (adds smokiness; use sweet or smoked variety)

• Pinch freshly grated nutmeg (optional but enhances creaminess)

• ¾ to 1 cup panko or plain bread crumbs (for topping)

Preparation

Step 1: Prep Collard Greens

• Stem Removal: Hold each leaf at the base and gently tear/cut off the tough central stem. Discard stems.

• Chopping: Tear leaves into small portions, roll 3–4 leaves at a time lengthwise, and slice into ½-inch bite-size pieces (smaller for dips, larger for hearty side dishes).

• Washing: Place greens in a clean sink filled with cool water. Swirl to remove grit/sand; drain. Repeat 3–4 times until water runs clear (critical for removing dirt trapped in leaves).

Step 2: Cook Collard Greens

• Add washed greens to a large pot. Fill the pot ⅓ full with water, season with salt (generous pinch), and bring to a boil.

• Add additional water to fully submerge greens by 1 inch. Cook uncovered over medium heat for 15–20 minutes until dark green and tender (stems should pierce easily with a fork).

• Drain thoroughly; set aside. Pro tip: If greens shrink significantly (common!), the total volume will be much smaller than initial prep—this is normal.

Step 3: Make the Cream Sauce Base

• In a 12-inch oven-safe skillet, melt butter over medium heat until foamy (avoid browning).

• Add onion and garlic; reduce heat to medium-low. Sauté 5 minutes until softened and golden.

• Sprinkle flour over the mixture; stir constantly for 2 minutes to cook out raw flour flavor (mixture should be smooth, not lumpy).

Step 4: Thicken the Cream Sauce

• Gradually stir in half-and-half (or heavy cream), whisking constantly to prevent lumps. Add ¾ cup cheese and stir until fully melted.

• Simmer over low heat for 10 minutes, stirring occasionally, until the sauce coats the back of a spoon (consistency: thick but pourable).

• Stir in Cajun seasoning, smoked paprika, and nutmeg. Taste and adjust salt/Cajun seasoning (add ¼ tsp more salt if needed).

Step 5: Combine Greens & Sauce

• Fold drained greens into the cream sauce gently, stirring to coat evenly. Reduce heat to low; cover and simmer 5 minutes to meld flavors.

• Taste again and adjust seasonings (e.g., add ¼ tsp nutmeg if subtle, or more Cajun for heat).

Step 6: Assemble & Bake

• Transfer the mixture to a shallow baking dish. Top with bread crumbs (spread evenly) and remaining ¼ cup cheese.

• Bake at 400°F (200°C) for 10–15 minutes until golden brown and bubbling. Optional: Broil for 1–2 minutes after initial bake for extra crispiness.

Expert Tips (From Community Feedback)

• Dip Variation: For a crowd-pleasing appetizer, cut greens into tiny pieces (≤2 inches) and serve with crackers/tortilla chips.

• Flavor Boost: Add 1 smoked ham hock or 4 strips bacon (crisp-fried, fat reserved) to the water while cooking collards.

• Creaminess Fix: Never halve the recipe! Reducing to 1/3 causes the sauce to thin; the original ratio ensures rich, smooth texture.

• Texture Control: Use a 1:1 mix of bread crumbs and Panko for a crunchy, golden top; plain bread crumbs work too.

Serve immediately as a side or appetizer. Enjoy!