Get your greens while indulging in this comforting Southern casserole.
Collard Greens Casserole
Serves: 6 to 8
Ingredients
- 8 cups chopped fresh collard greens
- 3 cups water
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt, divided
- 1 1⁄2 cups crumbled cornbread
- 3 tablespoons unsalted butter
- 1 cup sliced fresh baby portobello mushrooms
- 1⁄2 cup chopped yellow onion
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups whole milk
- 1⁄4 cup grated fresh Parmesan cheese
- 2 tablespoons unsalted butter, melted
Instructions
- In a medium Dutch oven, combine collard greens, 3 cups water, vinegar, and 1 teaspoon salt; bring to a boil over medium-high heat. Reduce heat to medium-low; cook until tender, about 25 minutes. Drain.
- Preheat oven to 350°.
- On a small, rimmed baking sheet, place cornbread crumbs. Bake until lightly toasted, 6 to 8 minutes.
- In a 10-inch cast-iron skillet, melt 3 tablespoons butter over medium heat; add mushrooms, onion, and garlic. Cook, stirring occasionally, until softened, about 7 minutes. Sprinkle flour over mushroom mixture; cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring mixture to a gentle boil over medium-high heat, stirring constantly. Reduce heat to medium-low. Cook, stirring constantly, until thickened, about 3 minutes. Remove from heat. Stir in collards, cheese, and remaining 1 teaspoon salt.
- In a medium bowl, toss together cornbread crumbs and 2 tablespoons melted butter. Sprinkle over collard mixture. Bake until bubbly, about 25 minutes.
