Cheesy, buttery, and delicious! Try this cheesy collard green gratin at your next holiday meal. This simple side dish is one that I thoroughly enjoy preparing every last quarter of the year. I hope you will enjoy it as well!
Wine Pairing Suggestion: Snowbirds Vintners Gruner Veltliner, Lake Chelan, Washington State
• 1 3/4 pound collard greens washed/chopped
• 1 can of Sprite
• 2 small heads cauliflower, cut in 1 1/2 inch florets
• 5 Tbsp unsalted butter
• 1/4 C all-purpose flour
• 2 C milk
• 1 C heavy cream
• 1 tsp nutmeg
• 1 tsp cayenne pepper
• 1 C finely shredded Swiss cheese
• salt & pepper
• 1 3/4 C Italian bread crumbs
• 1 1/2 Tbsp EVOO
• 1/2 C grated Parmigiano-Reggiano
Cook collard greens in a pasta pot of boiling with salted water and 1 can of Sprite uncovered, in 2 batches until almost tender for 5-8 minutes
Transfer with a slotted spoon to a large bowl of ice water to stop cooking and then transfer the collards from the ice bath to a colander with tongs to drain. Gently squeeze excess water from collards by handfuls and transfer to baking dish.
Cook cauliflower florets in 1 batch in a pot until crisp/tender for about 3-6 minutes.
Transfer with a slotted spoon to ice water to stop cooking and drain well in a colander. Then nestle cauliflower in greens.
Preheat oven to 375°
Melt butter in a 3-quart heavy saucepan over medium-low heat. Whisk in flour, then cook roux, whisking frequently for 3 minutes.
Whisk in milk and cream and bring to a boil, whisking constantly. Reduce heat and simmer bêchamel sauce, whisking occasionally for 5 minutes.
Stir in Swiss cheese, 1 tsp salt, and 1/4 tsp pepper. Pour sauce over collards and cauliflower.
Toss together bread crumbs, oil, Parmesan cheese, 1 tsp salt, 1 tsp pepper. Sprinkle evenly over the mixture and bake gratin in the oven until sauce is bubbling and crumbs are golden for 40-45 minutes.