Collards Recipe ∘ Collards Casserole

While looking to incorporate collard greens into my diet, I decided to try a cross between basic sauteed collards and a green bean casserole. The results were super tasty, remained fairly light, and are a recipe I'll use to fit a lot more leafy greens into my diet.

Ingredients

• 1 ½ tablespoons butter
• ¼ cup all-purpose flour
• ¾ cup milk
• ½ teaspoon ground black pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• ¼ cup minced red onion
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes
• ½ teaspoon ground black pepper
• 3 cups chopped collard greens
• 1 tablespoon balsamic vinegar
• 1 cup French fried onions

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 1 1/2 tablespoons butter in a small saucepan over medium heat. Add flour slowly, stirring until it forms a thick paste, about 4 minutes. Whisk milk into the paste until smooth with a gravy consistency, about 5 minutes. Stir in 1/2 teaspoon black pepper.
3. Melt 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Saute red onion, garlic, red pepper flakes, and 1/2 teaspoon black pepper until onion is browned, about 6 minutes.
4. Mix collard greens into the skillet, in batches if necessary. Cook and stir until slightly wilted and all greens fit in the skillet, about 2 minutes. Add balsamic vinegar; reduce heat to medium-low. Cook, stirring occasionally, until greens are bright green and tender, 5 to 10 minutes more. Add enough gravy mixture to just coat the greens.
5. Transfer cooked greens to a baking dish small enough so the greens can be piled 1 to 1 1/2 inches deep. Cover with French fried onions and press into the dish.
6. Bake in the preheated oven until fried onions brown slightly, 20 to 30 minutes.

Nutrition Facts

• calories525.2
• carbohydrateContent36.4 g
• cholesterolContent22.7 mg
• fatContent39.8 g
• fiberContent1.6 g
• proteinContent3.4 g
• saturatedFatContent13.7 g
• sodiumContent557.6 mg
• sugarContent3.4 g