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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 1/2 tablespoons butter
• 1/4 cup all-purpose flour
• 3/4 cup milk
• 1/2 teaspoon ground black pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup minced red onion
• 1 tablespoon minced garlic
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 3 cups chopped collard greens
• 1 tablespoon balsamic vinegar
• 1 cup French fried onions

Instructions :

Prep : 10M	Cook : 4M	Ready in : 52M

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• 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.
• 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.
• Bake in the preheated oven until fried onions brown slightly, 20 to 30 minutes.

Notes :

• Nutrition data for this recipe includes the full amount of gravy. The actual amount of gravy consumed will vary.

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