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Collard Green Gratin
From Statesboro Market2Go
<p>A delicious southern classic! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: epicurious.com (Entered by Ariana Giddens)
Serves: 8
Ingredients
4 ounces
Very thinly sliced ham
1 cup
Coarse breadcrumbs
4 tablespoons
Olive oil (divided)
1 teaspoon
Chopped fresh thyme
1 cup
Grated Parmesan cheese (divided)
Salt & pepper
1 pound
Collard greens (center ribs & stems removed)
1 large
Onion (thinly sliced)
2 cloves
Garlic (finely chopped)
2 tablespoons
Unsalted butter
2 tablespoons
All purpose flour
2 cups
Whole milk
1/4 teaspoon
Grated nutmeg
Step by Step Instructions
- Preheat oven to 325 degrees, line a baking sheet with parchment paper and bake the ham for 20 to 25 minutes, then break it into pieces once it has cooled.
- Stir the breadcrumbs and 2 tablespoons of oil together in a skillet. Toast them over medium heat tossing occasionally for 10 to 15 minutes.
- Remove the skillet from the heat and stir in the thyme, 1/4 cup Parmesan, and salt & pepper to taste. Mix in the ham and set the mixture aside.
- Cook the collard greens in a pot of salted water for 4 minutes. Drain the pot and put the collards into a bowl of ice water. Drain again, squeeze the collards dry with a paper towel, and coarsely chop the collards.
- Heat the remaining oil in a medium saucepan over medium heat. Cook the onion and garlic for 15 to 20 minutes, then put them into a bowl with the chopped collards.
- Increase the oven temperature to 400. Melt the butter in the saucepan and add the flour, whisking constantly for 4 minutes. Gradually whisk in the milk 1/2 cup at a time, then add the nutmeg.
- Bring the saucepan mixture to a boil, then reduce the heat and simmer, whisking often for 5 to 8 minutes. Whisk in the remaining Parmesan.
- Add the Parmesan mixture to the bowl of collard greens, then mix until well combined and season to taste.
- Put the collard mixture into a 10 inch cast iron skillet, then top with the breadcrumb mixture. Put the skillet onto a rimmed baking sheet and bake for 15 to 20 minutes. Let cool slightly before serving.