Watch Chef Marcos Galvan prepare three dishes all using fresh greens grown in our garden. The first dish is a corn bread bacon collard greens gratin. Next Chef Marcos creates a sauteed kale/swiss chard and a pan-seared talapia with a balsamic compound butter. Finally he finishes things up with a fresh romaine salad with Maytag blue cheese, candied walnuts, apples and a wildflower honey Dijon vinaigrette.
Here is the recipe for the Bacon Collard Greens Gratin
Collard Green-Bacon-Cornbread Gratin
· 2 lbs. Collard Greens, washed, cut into 1” ribbons
· 2 Bacon, sliced
· 2 cups Cornbread, coarsely crumbled
· 1 cup yellow onion, diced
· 2 Tbsp AP Flour
· 3 cups milk
· Salt & Pepper to taste
· ¼ cup melted butter (optional)
1. Blanch Collard Greens in boiling, salted water until tender (3-5 minutes). Shock in ice water to stop the cooking. Drain well.
2. Crisp the bacon over medium heat, then add the onions. Sweat onions until translucent. Add the flour and cook for several minutes.
3. Slowly whisk in the milk, and bring to a simmer. Add the salt and freshly cracked pepper to taste. Stir in the blanched greens.
4. Transfer to a greased baking dish and top with cornbread crumbles. Drizzle with melted butter.
5. Bake in a 350 degree oven until the top is goldenbrown
Innkeepers Inn Above Onion Creek