.

RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Collard Green Gratin

A delicious southern classic! Please consider leaving a picture or comment if you decide to try this recipe!

Source: epicurious.com (Entered by Ariana Giddens)
Serves: 8


Ingredients
4 ounces Very thinly sliced ham      View Available Products
1 cup Coarse breadcrumbs      View Available Products
4 tablespoons Olive oil (divided)      View Available Products
1 teaspoon Chopped fresh thyme
1 cup Grated Parmesan cheese (divided)      View Available Products
Salt & pepper
1 pound Collard greens (center ribs & stems removed)      View Available Products
1 large Onion (thinly sliced)      View Available Products
2 cloves Garlic (finely chopped)
2 tablespoons Unsalted butter      View Available Products
2 tablespoons All purpose flour
2 cups Whole milk      View Available Products
1/4 teaspoon Grated nutmeg

Step by Step Instructions
  1. Preheat oven to 325 degrees, line a baking sheet with parchment paper and bake the ham for 20 to 25 minutes, then break it into pieces once it has cooled.
  2. Stir the breadcrumbs and 2 tablespoons of oil together in a skillet. Toast them over medium heat tossing occasionally for 10 to 15 minutes.
  3. Remove the skillet from the heat and stir in the thyme, 1/4 cup Parmesan, and salt & pepper to taste. Mix in the ham and set the mixture aside.
  4. Cook the collard greens in a pot of salted water for 4 minutes. Drain the pot and put the collards into a bowl of ice water. Drain again, squeeze the collards dry with a paper towel, and coarsely chop the collards.
  5. Heat the remaining oil in a medium saucepan over medium heat. Cook the onion and garlic for 15 to 20 minutes, then put them into a bowl with the chopped collards.
  6. Increase the oven temperature to 400. Melt the butter in the saucepan and add the flour, whisking constantly for 4 minutes. Gradually whisk in the milk 1/2 cup at a time, then add the nutmeg.
  7. Bring the saucepan mixture to a boil, then reduce the heat and simmer, whisking often for 5 to 8 minutes. Whisk in the remaining Parmesan.
  8. Add the Parmesan mixture to the bowl of collard greens, then mix until well combined and season to taste.
  9. Put the collard mixture into a 10 inch cast iron skillet, then top with the breadcrumb mixture. Put the skillet onto a rimmed baking sheet and bake for 15 to 20 minutes. Let cool slightly before serving.

Comments

Comments added by fellow market members.