Kale And Collard Green Gratin
This indulgent and comforting dish combines tender collard greens and kale with a creamy Parmesan béchamel sauce, all topped with a crispy breadcrumb and prosciutto crust. The flavors and textures come together perfectly in this hearty and satisfying gratin.
— Constant Cookbook
Ingredients
- 2 oz. very thinly sliced prosciutto
- 1 cup breadcrumbs, coarsely chopped
- 4 tablespoons olive oil, divided
- 1 teaspoon chopped fresh thyme
- 1 cup finely grated Parmesan, divided
- Kosher salt and freshly ground black pepper
- 1 bunches collard greens (about .5 lb.), center ribs and stems removed
- 1 bunch kale (about .5 lb.), center ribs and stems removed
- 1 large onion, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups 2% milk or whole
- ¼ teaspoon freshly grated nutmeg
Instructions
- Combine breadcrumbs and 2 Tbsp. oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, about 7-10 minutes. Remove from heat and add thyme and ¼ cup Parmesan; season with salt and pepper. Set aside. (These can be made a day in advance. Store in an airtight container at room temperature)
- Cook collard greens and kale in a large pot of boiling salted water until tender and bright green, about 3-4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain again and squeeze dry with paper towels. Coarsely chop greens..
- Heat remaining 2 Tbsp. oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 5-10 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
- Increase oven temperature to 400°. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, ½-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining ¾ cup Parmesan. Add this béchamel sauce to collard green, kale and onion mixture and mix to combine; season with salt and pepper.
- Transfer collard green mixture to a 10” cast-iron skillet or 9” pie dish and top with breadcrumb mixture. Tear the proscuitto and roll or lay flat over the bread crumbs. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.
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