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Collard Greens & Potato Casserole

Annette Zito, KitchAnnette™
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6

Ingredients
  

  • 1/4 lb bacon
  • 1 lb collard greens, stems trimmed and chopped
  • 4 garlic cloves, minced
  • 1 tsp fresh thyme, minced
  • salt & pepper to taste
  • 6 tbsp butter, divided
  • 2 tbsp flour
  • 1-1/2 cups milk
  • 1/2 cup parmesan cheese, grated (decide later if you want more)
  • 3 tbsp plain breadcrumbs
  • 4 medium Idaho potatoes, peeled and sliced about 1/4” thick

Instructions

  • Cook bacon in large skillet and let drain on paper-towel lined plate. Pour off any excess grease from skillet.
  • Over medium heat, add collard greens and cook while stirring until they’re bright green and mix in the garlic with thyme, salt & pepper. Crumble in the bacon. Cook a couple of minutes, take off heat, and set aside.
  • In a small saucepan over medium heat, melt 2 tbsp butter. Whisking constantly, add flour and cook for about 2 minutes. Add the milk and bring to a boil. Reduce heat, let cook for about 2 minutes, whisking a bit, until it thickens. Stir in half the cheese and salt & pepper. After a minute, remove from heat and set aside.
  • Coat a 2 quart baking dish with 2 tbsp melted butter and sprinkle in half the breadcrumbs. Evenly layer the potatoes, season with salt & pepper, then spoon in collard greens. Add another layer of potatoes, seasoning with salt & pepper. Pour cheese sauce over the top and cover with foil. Bake at 400° for 30 minutes.
  • Mix 2 tbsp melted butter, remaining breadcrumbs, and remaining cheese in a small bowl. When casserole time is up, lower oven to 375° and remove from the oven. Uncover the top, evenly distribute breadcrumb mixture over the top, and put back in the oven for an additional 15 minutes, or until golden brown. Remove and let sit for 10 minutes before serving.

Notes

If you can't find collards, you can use green kale instead!