Collard Green And White Bean Gratin Recipe

Name: Collard Green And White Bean Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound collard greens, stems and tough ribs removed; 5 garlic cloves, divided, 1 crushed and 4 chopped; 1/4 cup extra-virgin olive oil, divided; 1 medium onion, chopped; 1 small red bell pepper, cut into 1/2-inch pieces; 3 cups cooked white beans, 1/2 cup cooking liquid reserved; 1/2 cup diced or chopped cooked ham-hock meat, sausage, chorizo, or bacon; 1/4 cup freshly grated Parmigiano-Reggiano, divided; 1 tablespoon finely chopped fresh rosemary leaves; Kosher salt and ground black pepper; 1/4 cup medium-coarse fresh bread crumbs

Servings: persons

1 pound collard greens, stems and tough ribs removed
5 garlic cloves, divided, 1 crushed and 4 chopped
1/4 cup extra-virgin olive oil, divided
1 medium onion, chopped
1 small red bell pepper, cut into 1/2-inch pieces
3 cups cooked white beans, 1/2 cup cooking liquid reserved
1/2 cup diced or chopped cooked ham-hock meat, sausage, chorizo, or bacon
1/4 cup freshly grated Parmigiano-Reggiano, divided
1 tablespoon finely chopped fresh rosemary leaves
Kosher salt and ground black pepper
1/4 cup medium-coarse fresh bread crumbs

1
In a large pot, cover the collards with salted water, then heat and boil until tender, about 30 minutes. Drain well and chop into small pieces. Set aside.
2
Preheat the oven to 475u00b0F. Vigorously rub the inside of a 10- or 12-inch gratin dish with the crushed garlic. Discard the crushed garlic and set the dish aside.
3
Heat 2 tablespoons of the oil in a large saute pan over medium-high heat. Add the onion and bell pepper and cook, stirring often, until tender, about 10 minutes. Add the chopped garlic and cook, stirring, for 1 minute. Add the collard greens, stir to coat, and cook for 1 minute. Transfer into a large bowl.
4
Stir in the beans, meat, 2 tablespoons of the Parmigiano-Reggiano, 1 tablespoon of the oil, and rosemary. Season with salt and pepper. Add enough of the reserved bean cooking liquid to moisten, then spread the mixture in the prepared dish. Top with the bread crumbs and the remaining Parmigiano-Reggiano. Drizzle with the remaining oil.
5
Cover the dish with aluminum foil and bake until the filling is hot and bubbly, 30 to 35 minutes. Remove the foil and bake until the top of the gratin is golden and crusty, about another 10 minutes. Serve hot.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound collard greens, stems and tough ribs removed, 5 garlic cloves, divided, 1 crushed and 4 chopped, 1/4 cup extra-virgin olive oil, divided, 1 medium onion, chopped, and more.

Yes, Collard Green And White Bean Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Collard Green And White Bean Gratin

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