1lbcollard greens, kale or chard (roughly 2 bunches)
salt and pepper
Bake prosciutto on parchment-lined sheet at 325 until crisp, about 20 minutes. When cool, break into pieces.
Heat 2 tablespoons oil in a skillet over medium heat. Add breadcrumbs and toss for about 10 minutes until golden brown and crisp. Add to ham pieces with thyme and 1/4 cup Parmesan. Salt and pepper to taste.
Cook greens in boiling, salted water for 3-5 minutes, until tender and bright green. Drain well and dry thoroughly, squeezing between paper towels as necessary. Chop roughly.
Saute onion and garlic in remaining oil and add to greens.
Melt butter in skillet over medium. Sprinkle flour over and whisk in, whisking constantly until nutty smelling and very light brown, about 5 minutes. Gradually whisk in milk in batches, smoothing out flour lumps in between. Bring to a boil, reduce heat and simmer until slightly thickened, about 10 minutes. Stir in remaining Parmesan, and salt and pepper to taste. Pour over greens and stir well to combine. Adjust salt and pepper to taste.
Put greens in a casserole dish and top with breadcrumbs. Bake at 400 degrees for 20 minutes, until bubbling.