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.

• Preparation Time: 10 mins
• Cooking Time: 42 mins
• Total Time: 52 mins
• Calories: 525 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Bake in the preheated oven until fried onions brown slightly, 20 to 30 minutes.