Recipe courtesy of Valerie Bertinelli

Collard Green Gratin with Feta

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 servings
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  1. Preheat the oven to 425 degrees F.
  2. Pulse the bread and 1 teaspoon oil in a food processor to make coarse breadcrumbs.
  3. 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.
  4. 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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