This one is a great Southern-style side dish that can do double duty as a simple weeknight dinner too. That’s what my fireman and I did, just add a loaf of crusty bread and you’ve got an easy, one pan dinner for two! I’m not feeling super talkative today, so on to the recipe!
Collard Greens Gratin – served with rustic country bread
Serves 3 – 5 – cost approx $.99 per serving, including bread
- 4 slices bacon, thinly sliced ($.75)
- 2 onions, thinly sliced ($.52)
- 1 bunch collard greens, thinly sliced – any sort of greens will work, use what you like best ($.98)
- 3 cloves garlic, minced
- 1/4 cup flour
- 1 cup chicken stock or vegetable stock
- 1 cup milk ($.19)
- 1/2 cup sour cream – sour cream goes on mark down all the time, I dont’ get it unless it’s $1/pint or less ($.25)
- 3 Tbs fresh herbs – I used parsley and green onions ($.25)
- salt and black pepper, to taste
- 1/2 cup parmesan cheese – the green can kind is perfect for this ($.25)
- 1/2 cup bread crumbs
Preheat the oven to 375 F.
Start by cooking the bacon until crispy in a cast iron skillet or other oven safe pan. Remove the bacon and saute the onions in the bacon fat. When the onions are cooked and translucent add in the collards and minced garlic and cook another 5 minutes or so. Stir in the flour next to make a roux. Cook 2-3 minutes more then add in the stock and milk. Bring to a simmer, to make a creamy sauce. When the sauce has thickened, add in the sour cream, herbs and salt and pepper. Add the bacon back to the pan and taste your beautiful concoction, add salt and pepper if needed.
Mix the parmesan and bread crumbs together and sprinkle over the top of the pan. Bake for 10 minutes or until all golden brown and bubbly.