Summary: This is truly delicious and makes a great side dish for any entree- salmon, roast turkey, etc. It’s become a favorite at my holiday table.
- 1 c all-purpose flour
- ½ c coarse yellow cornmeal
- 2½ tsp baking powder
- 1 tsp sugar
- ½ tsp salt
- 5 T cold unsalted butter cut into small pieces
- 1½ c + 2 T half-and-half (I use 2%), divided
- 1/2 lb slab bacon, cut into 1x½” sticks (I omit this sometimes)
- 1 large onion (sweet or yellow), coarsely chopped
- 3 garlic cloves, minced
- 4 oz spicy andouille sausage (or hot Italian; you can use pork or chicken), casings removed, meat crumbled
- 3¾ c turkey or chicken stock
- 4 pounds collard greens, thick stems and inner ribs removed, leaves cut into 1″ ribbons
- 2 T cornstarch dissolved in ¼ c water
- salt and freshly ground pepper
- Make the biscuits: In a food processor, pulse the flour, cornmeal, baking powder, sugar and salt. Add the butter and pulse until it’s the size of small peas. Add ¾ c half-and-half (or 2%) and pulse just until the dough comes together. Prepare a floured work surface as well as a sheet of waxed or parchment paper coated with cooking spray. Transfer the dough to the floured work surface, knead briefly and press out into a 10″ square. Flip onto the cooking sprayed sheet of waxed or parchment paper. At this point your hands will probably be coated in biscuit dough. Do your best to de-dough yourself, spray a sheet of plastic wrap with cooking spray, place it atop the biscuit dough, put the whole 10″ square piece of dough on a baking sheet and slide into the fridge.
- Make the collards: In a large pot, cook the bacon over moderate heat until golden and the bacon fat is rendered, about 8 mins. Using a slotted spoon, transfer the bacon to a plate, and discard all but 1 T of the bacon fat. (If you’re not using bacon, simply heat 1-2 T canola oil in the pot).
- Add the onion and garlic and cook over moderate heat, stirring until softened, about 6 mins. Add the bacon (if using), andouille, and 3 c of stock; bring to a boil over high heat. Add the collards in 3-4 batches, stirring so each batch is wilted before adding the next. Cover and simmer over low heat until the collards are very tender, about 30 mins.
- Preheat the oven to 375. Add ¾ cup of half-and-half (or 2%) and the remaining 3/4 c stock to the collards and bring to a boil. Add the cornstarch slurry and stir to incorporate. Cook, stirring until a bit thickened, 2-3 mins. Season generously with s&p.
- Transfer the collards (straining out ¼ – ½ of the cooking liquid) to a large glass or ceramic baking dish (I use an 8″ or 9″ square). Top with the biscuit dough. You can then brush the top with the 2 T half-and-half you have left but I always forget to do this. Grind a good amount of fresh pepper on top and bake for 45-50 mins, or until the greens are bubbling and the biscuits are golden.
- Let rest 15-20 minutes before serving and watch out for the steam that escapes when you scoop into this. HOT!
Definitely cook this casserole on top or over a baking sheet as the bubbling juice often cascades over the sides of the baking dish. I adapted this from the original Food & Wine recipe. Click the link for the original measurements and instructions.
Preparation time: 35 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Number of servings (yield): 6-8
Recipe by Em-i-lis and Food & Wine