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.
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.

Yield: one 8x8" or 9x9" casserole

Ingredients:

1 cup all-purpose flour
½ cup coarse yellow cornmeal
2½ teaspoons baking powder
1 teaspoon sugar
½ teaspoon salt
5 tablespoons cold unsalted butter cut into small pieces
1½ cups + 2 tablespoons half-and-half (I use 2%), divided
1/2 pound slab bacon, cut into 1 x ½" sticks (I omit this sometimes)
1 large onion (sweet or yellow), coarsely chopped
3 garlic cloves, minced
4 ounces spicy andouille sausage (or hot Italian; you can use pork or chicken), casings removed, meat crumbled
3¾ cups turkey or chicken stock
4 pounds collard greens, thick stems and inner ribs removed, leaves cut into 1" ribbons
2 tablespoons cornstarch dissolved in ¼ cup water
salt and freshly ground pepper

Instructions:

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 cup 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 tablespoon 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 cups 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° Fahrenheit. Add ¾ cup of half-and-half (or 2%) and the remaining 3/4 cup 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 salt and pepper.

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 tablespoons 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!