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
  1. 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.
  2. Preheat oven to 350°.
  3. On a small, rimmed baking sheet, place cornbread crumbs. Bake until lightly toasted, 6 to 8 minutes.
  4. 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.
  5. In a medium bowl, toss together cornbread crumbs and 2 tablespoons melted butter. Sprinkle over collard mixture. Bake until bubbly, about 25 minutes.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/collard-greens-casserole/