Recipe from Gourmet October 2000, shared on Eatweller’s Slack by Kristina


Every year for Thanksgiving I make Collard Green Gratin.  Kristina told me how much she loves this recipe, so I think this year I will give it a try!

5 TB Unsalted Butter

1 cup fresh White Bread Crumbs

3 oz Gruyere cheese, grated (1 cup)

1 Garlic clove, halved lengthwise, and finely chopped (I now use the microplane for garlic!)

1 TB finely chopped mixed fresh Herbs

1/8 tsp freshly grated Nutmeg

1 cup Chicken Broth

1/2 cup Heavy Cream

1 TB All-Purpose Flour

Salt and Pepper

1 medium Onion, finely chopped

3 lb Swiss Chard, leaves and stems separated and both cut into 1” pieces

1 lb Spinach, coarse stems discarded (I only chop off the very bottom), leaves coarsely chopped


Melt 2 Tb butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste, in a bowl.  Boil broth in a small saucepan until reduced by half.  Add cream and keep warm.  Melt 1 TB butter in a small heavy saucepan over moderate heat and stir in flour.  Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute.  Season sauce with salt and pepper.  Preheat oven to 400 F.  Cook onion in remaining 2 TB butter in a wide 8 quart heavy pot over moderately low heat, stirring, until softened.  Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.  Increase heat to moderately high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted.  Season with salt and pepper.  Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon.  Toss vegetable with cream sauce and transfer to a buttered 12” oval gratin or 2 quart shallow baking dish, spreading evenly.  Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.

Cook’s notes: Gratin may be prepared, without baking, 4 hours ahead and chilled, covered.  Bring to room temp before baking. Be sure to drain as much liquid as possible from vegetables so gratin isn’t wet.