Collard greens gratin

2 bunches collards
2 onions
5 cups milk
bay leaf
8 tablespoons flour
1 tablespoon (?) keshk
1 pack feta
cream crackers
butter

Rinse the greens. Cut out the ribs and discard; slice the leaves in wide ribbons. Blanch in salted water until al dente, then shock with cold water. Drain well.

Dice the onions. Sweat them in butter in a large saucepan. Heat the milk with a bay leaf in a small saucepan. Add the flour to the onions and let it cook a few minutes. Pour in the hot milk and scrape up all the flour. Simmer for 5 minutes. In a small bowl, mix together the keshk and a spoonful of hot sauce. Pour this back into the sauce. Add salt and lemon juice to taste. It should be pretty punchy. Blitz with a hand blender.

In a big bowl, mix together the greens, sauce and feta chunks. Season with salt and pepper. Butter a large glass casserole and pour in the greens mixture. Crumble over the crackers and dot with butter. Bake at 200 until bubbly and browned. Serves 8-10 as a side dish.