Collard Green Gratin

Ingredients

• 1 cup coarse salt fresh
• 1 pound collard greens 
• 4 ounces country ham very thinly sliced
• 2 tablespoons flour all-purpose
• 1 teaspoon thyme sprigs fresh chopped
• 2  garlic clove finely chopped
• 8 servings pepper freshly ground
• 0.3 teaspoon nutmeg freshly grated
• 4 tablespoons olive oil divided
• 1 large onion thinly sliced
• 1 cup parmesan divided finely grated
• 2 tablespoons butter unsalted
• 2 cups milk whole

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• pot
• pie form

Directions

1. Preheat oven to 325°F.
2. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.
3. Combine breadcrumbs and 2 tablespoons oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes.
4. Remove from heat and add thyme and 1/4 cup Parmesan; season with salt and pepper.
5. Mix in ham and set aside.
6. Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes.
7. Drain, transfer to a bowl of ice water, and let cool.
8. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
9. Heat remaining 2 tablespoons oil in a medium saucepan over medium heat.
10. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes.
11. Transfer to bowl with greens; set aside. Reserve saucepan.
12. Increase oven temperature to 400°F. Melt butter in reserved saucepan over medium heat.
13. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes.
14. Whisk in remaining 3/4 cup Parmesan.
15. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.
16. Transfer collard greens mixture to a 10" cast-iron skillet or 9" pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet.
17. Bake until gratin is bubbling, 15–20 minutes.
18. Let cool slightly before serving.
19. DO AHEAD: Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.