Name: Collard Green Gratin with Feta
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 1 cup cubed baguette or other crusty white bread; 2 tablespoons plus 1 teaspoon olive oil; 1 medium shallot, finely chopped; 1 garlic clove, minced; 1/2 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; 2 large bunches collard greens, center stems removed and leaves roughly chopped; Kosher salt; 1/2 cup heavy cream; 1/2 cup chicken broth; 1/2 cup crumbled feta

Directions

Preheat the oven to 425 degrees F.
Pulse the bread and 1 teaspoon oil in a food processor to make coarse breadcrumbs.
Heat the remaining 2 tablespoons oil in a wide, shallow pot over medium-high heat. Add the shallots, garlic, cumin and cayenne and cook, stirring, until softened, about 2 minutes. Add the collard greens and 1/2 teaspoon salt and cook, tossing with tongs, until mostly wilted, about 5 minutes. Add the cream and chicken broth and bring to a simmer. Simmer, stirring occasionally, until the collard greens are crisp-tender and the liquid is slightly thickened and reduced, abut 5 minutes.
Transfer the greens and liquid to a shallow 1/2-quart gratin dish. Top with the breadcrumbs and crumbled feta. Bake until the crumbs are golden brown, 10 to 15 minutes.

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Collard Green Gratin with Feta

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