Collard Green Gratin

Ingredients

• •4 ounces very thinly sliced country ham or prosciutto
• •1 cup coarse fresh breadcrumbs
• •4 tablespoons olive oil, divided
• •1 teaspoon chopped fresh thyme
• •1 cup finely grated Parmesan, divided
• •1 to taste Kosher salt, freshly ground pepper
• •2 bunches collard greens
• •1 large onion
• •2 cloves garlic
• •2 tablespoons unsalted butter
• •2 tablespoons all-purpose flour
• •2 cups whole milk
• •¼ teaspoon freshly grated nutmeg

Cooking Instructions

1. 1.

   Preheat oven to 325°F. Place ham on a parchment-lined baking sheet and bake until crisp, 20-25 minutes; let cool and break into pieces.

   25 min

2. 2.

   Combine breadcrumbs and 2 tablespoons oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10-15 minutes. Remove from heat and add thyme and 1/4 cup Parmesan; season with salt and pepper. Mix in ham and set aside.

   15 min

3. 3.

   Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.

   4 min

4. 4.

   Heat remaining 2 tablespoons oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15-20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.

   20 min

5. 5.

   Increase oven temperature to 400°F. 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, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5-8 minutes. Whisk in remaining 3/4 cup Parmesan. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.

   12 min

6. 6.

   Transfer collard greens mixture to a 10" cast-iron skillet or 9" pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15-20 minutes. Let cool slightly before serving.

   20 min

7. 7.

   Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.