Collard Greens Gratin
- Add some greens into your fall cooking & complete the dish with the help of an air fryer.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 4 slices thick-cut bacon, diced
- 1-1/2 cups onion, small dice
- 1 bunch collard greens, chopped and stems removed
- 1 cup apple cider vinegar
- 3 tsp salt, divided
- 1/2 stick butter
- 3 Tbsp flour
- 1 cup chicken stock
- 1 cup heavy cream
- 1/8 tsp ground nutmeg
- 1 tsp sriracha
- 1/4 cup peanut butter
- 1/2 tsp soy sauce
- 2 Tbsp Parmesan, grated
- 1/4 cup panko breadcrumbs
- In a large stockpot on medium heat, cook the bacon until the fat renders and starts to brown. Add the onion, collard greens, apple cider vinegar, and 2 tsp salt. Once the onions have started to sweat and collard greens have wilted, turn the heat to low and braise for roughly 15–20 minutes (the collard greens should be tender and dark green).
- While the collard greens are braising, melt the butter in a medium sauce pot, then add the flour. Whisk together to make a roux. Slowly add the chicken stock, cream, nutmeg, and remaining salt, stirring constantly to make sure the sauce doesn’t get lumpy. Bring the mixture to a simmer to fully thicken.
- Add the prepared sauce to the braised collard greens, then stir in the sriracha, peanut butter, and soy sauce.
- Transfer the mixture to a baking dish that will fit in an air fryer. Sprinkle the Parmesan and panko over the top of the gratin. Cook in the air fryer at 370°F for 15–20 minutes, or until the top is golden brown.