Collard greens are a classic ingredient in Southern recipes, and they're not just delicious, they're good for you too. Rich in minerals like calcium, they are the perfect base for a rich, warming vegetarian casserole. In the recipe below, they're combined with cream, cheese, and spices before being baked until tender.
The secret to success with this dish is in the slowly caramelized leeks, which lend a subtle sweetness to the final casserole. A hint of garlic and nutmeg rounds out these flavors wonderfully.
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Leek and collard green casserole
6
10 minutes
1 hour 10 minutes
1 hour 20 minutes
2 tablespoons butter
2 large leeks, halved lengthwise and thinly sliced
1 ½ teaspoons salt
1 teaspoon garlic powder
½ teaspoon nutmeg
¼ teaspoon black pepper
2 large bunches fresh collard greens, stemmed and roughly chopped
3 cups heavy cream
8 ounces Parmesan cheese, grated
Preheat the oven to 350 F.
Heat the butter in a skillet over medium heat and add the leeks. Cook, stirring occasionally, for 20 minutes, until browned.
Season with the salt, garlic, nutmeg, and pepper, and stir well to combine.
Add collard greens, mix and cook until softened.
Transfer the greens to a 9x13-inch casserole dish. Pour the cream over the greens, then sprinkle with parmesan.
Bake until top is crispy and the greens are tender, about 30-45 minutes.