Casserole of Creamed Collards with Parmesan Crumbs
- 1 cup water
- 4 slices hickory-smoked bacon, cut crosswise into strips ¼ inch wide
- 4 pounds collards, washed and sorted, then tough leaf veins and stems removed
- 1 large yellow onion, coarsely chopped
- 1 cup heavy cream
- ¾ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 large egg lightly beaten with 1 large egg yolk
- 1/3 cup coarse, dry unseasoned bread crumbs
- 3 tablespoons freshly grated Parmesan cheese
- ½ tablespoon minced fresh Italian parsley
- ½ teaspoon minced fresh sage or ¼ teaspoon rubbed sage
- 1 small garlic clove, minced
- 2 teaspoons fruity olive oil
Instructions:
Only a Southerner knows how many collards or how much turnip salad it takes to make “a mess o’ greens”.
- Bring the water and the bacon to a boil in a large, heavy, nonreactive saucepan over moderately high heat. Add the collards, a handful at a time, stirring each batch until wilted before adding the next. When the water returns to a boil, add the onion, cover, and simmer for 40 to 45 minutes or until the collards are very tender.
- Meanwhile, prepare the topping: Pulse all ingredients briskly in a food processor until uniformly crumbly; set aside.
- Drain the collard mixture in a large fine sieve and cool until easy to handle. Meanwhile, preheat the oven to 350° F. Also butter a shallow 2-quart flameproof casserole; set aside.
- Press the collard mixture fairly dry in the sieve, then coarsely chop and place in a large bowl. Mix in the cream, salt, pepper, and beaten egg.
- Scoop into the casserole, spreading to the edge, and cover snugly with foil. Slide onto the middle oven shelf and bake for 30 minutes. Remove the foil, scatter the reserved topping over the collards, then return to the oven and bake uncovered about 20 minutes longer or until golden. Meanwhile, preheat the broiler.
- For the finishing touch, set the casserole in the broiler 10 inches from the heat and broil for 1 to 2 minutes or until tipped with brown.
- Serve at once with baked ham or roast pork, turkey, or chicken.