Recipe: Collard Green Gratin


We continue to explore the uses of Béchamel sauces with this fantastic vegetable side dish that’s sure to warm your family on the coldest of winter days.

Collard Green Gratin
8 Servings

– 1 C breadcrumbs
– 4 Tbsp olive oil, divided
– 1 tsp fresh thyme, minced
– 1 C parmesan, fine grated, divided
– 4 oz country ham, diced
– 2 bunches (~1 lb) collard greens, stems/ribs removed
– 1 large onion, thinly sliced
– 2 Tbsp butter
– 2 Tbsp flour
– 2 C whole milk
– ¼ tsp nutmeg
– 1 Tbsp Code 3 Spices Grunt Rub


Step 1: Preheat your Yoder Smokers YS640 to 400°. Heat half the olive oil in a 10” Lodge Logic Cast Iron Skillet. Add the breadcrumbs. Toast over medium heat, tossing occasionally, until golden brown and crisp, about 10 minutes. Transfer to a small bowl. Wipe out any crumbs left in the skillet. Add thyme and ¼ cup Parmesan to the breadcrumbs. Season with salt and pepper.


Step 2: Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Transfer to a bowl of ice water, and let cool. Drain and squeeze. Dry with paper towels. Coarsely chop greens and place in a large bowl.

Step 3: Heat remaining olive oil in your cast iron skillet, over medium heat. Add ham, onion, and 1 Tbsp Code 3 Spices Grunt Rub and cook, stirring often, until onions are soft and translucent, about 15 minutes. Transfer to bowl with greens. Reserve the skillet.


Step 4: To make the béchamel: Melt butter in the reserved skillet over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and just beginning to brown, just a few minutes. Gradually whisk in milk then add nutmeg. Simmer, whisking often, until thickened, about 5 minutes. Whisk in remaining ¾ cup Parmesan. Add béchamel to collard green mixture and mix to combine.


Step 5: Transfer collard green mixture to a skillet and top with breadcrumb mixture. Bake until gratin is bubbling, about 20 minutes. Let cool slightly before serving.


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