- 1 tablespoon extra-virgin olive oil, plus more for the dish
- 1/2 yellow onion, grated
- 2 bunches collard greens (about 1 1/4 pounds total), ribs removed, leaves roughly chopped
- 1 cup reduced-fat (2%) milk
- 2 tablespoons all-purpose flour
- 3/4 teaspoon grated nutmeg
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 cup coarse fresh whole wheat bread crumbs*
- 1/2 cup shredded parmesan cheese
- 2 teaspoons finely chopped fresh thyme
- 1 lemon, cut into wedges
Heat oil in a large, deep skillet over medium-high heat. Add onion and cook, stirring often until beginning to brown, 3 to 4 minutes. Add collard greens and cook, tossing often until wilted, just tender and any residual liquid has cooked away, about 5 minutes. Meanwhile, in a large bowl, vigorously whisk together milk, flour, nutmeg, salt and pepper. In a medium bowl, toss together bread crumbs, cheese and thyme.
Transfer contents of the skillet to the prepared dish, pour over milk mixture and scatter with bread crumb mixture. Bake until golden brown and crunchy on top, about 20 minutes. Serve with lemon wedges to add extra flavor.
*Make coarse, fresh bread crumbs by pulsing torn pieces of sandwich bread in the food processor.
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