Creamy collard green gratin

Creamy collard green gratin for Thanksgiving side dish |

This gratin almost reminds me of my favorite childhood vegetable – creamed spinach. I know, how weird is it that a kid loved creamed spinach? So really this Creamy Collard Green Gratin dish is a combination of all my favorite flavors. To make this super creamy I opted to use cream cheese instead of a typical béchamel sauce. And I pretty much love anything that is made in a cream cheese sauce. Top with a slightly crispy panko crust, and you have the perfect green vegetable Thanksgiving side dish that is also creamy and rich.

Creamy Collard Green Gratin

Yield 6


  • 3 tablespoons, olive oil
  • 8 cups chopped collard greens, ribs removed
  • Kosher salt and pepper, to taste
  • 2 (8 ounce) bricks cream cheese
  • 1/3 cup Parmesan cheese
  • ½ cup panko bread crumbs
  • 2 tablespoons olive oil


  1. Preheat oven to 400 degrees.
  2. In a large oven safe skillet (I used my 10 inch cast iron skillet) add olive oil and set
  3. over medium high heat.
  4. Add in collard greens, cover the pan and let the collard greens start to wilt. Uncover
  5. and stir until the greens start to soften. This will take longer than spinach since
  6. collard greens are much tougher.
  7. Once the greens are soft ad in cream cheese. Stir and break up the cream cheese
  8. until it’s melted and super creamy.
  9. Stir in Parmesan cheese and remove from the heat.
  10. In a small bowl mix together panko crumbs and olive oil. Sprinkle topping over
  11. collard green mixture.
  12. Bake for about 10 minutes until the bread crumbs are golden brown.