Preheat your oven to 350°F (175°C).

Bring a large pot of water to a boil, add collard greens, and blanch for about 5 minutes until bright green and tender. Drain and plunge into an ice bath.

In a skillet, melt butter over medium heat and sauté the chopped collard greens for 3-5 minutes until softened.

Whisk together milk, half of the cheddar cheese, salt, and pepper in a bowl.

Combine sautéed greens with cheese sauce and pour into a greased baking dish.

Sprinkle remaining cheddar cheese and breadcrumbs on top.

Bake for 25-30 minutes or until the top is golden brown and edges are bubbling.

Remove from oven and let cool slightly before serving.