Collard Greens and Bacon Gratin

Directions:

Preheat oven to 450℉.

In a Dutch oven, sauté the bacon until just about crispy. Add the onion and garlic and sauté until cooked. Add the collard greens and sauté until wilted. Add the chicken stock and bring it up to a simmer. Cover and simmer on low for 30 minutes or until tender.

Strain the collard greens in a strainer that is sitting in a bowl to collect the cooking liquid. Pour the cooking liquid into a measuring cup. Using this liquid as part of the amount of boiling water needed to make the potatoes (according to the directions on the box). Supplement the rest of the amount with the boiling water. Pour the liquids into a large bowl. Add in the melted butter, milk, seasoning packet, and potatoes. Stir to combine. Add in the collard greens and stir until combined.

Pour the mixture into a deep 13" x 9" baker, then place the baker in the oven. Bake for 20 minutes. After 20 minutes, lightly cover the potatoes and cook for another 20 minutes. After the final 20 minutes, remove foil and leave the gratin in the oven with the door closed and shut the oven off. Let the baker sit for an additional 15 minutes. Remove from oven and let rest for 10 minutes before serving.