- 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
- 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.
05/13/2018
recipepes.com
Collards Casserole, recipe
PT15M
PT1H
5
455 calories
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