Recipe By Lisa S
Rating
Published Dec 9th
Prep 10m Cook 42m Additional - Ready In 52m
Servings 1 small casserole Calories 525.2

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.

Recipe 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. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 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. 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. 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. 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. 6 Bake in the preheated oven until fried onions brown slightly, 20 to 30 minutes.

Nutrition Facts

  • Calories 525.2
  • Carbohydrate 36.4 g
  • Cholesterol 22.7 mg
  • Fat 39.8 g
  • Fiber 1.6 g
  • Protein 3.4 g
  • Saturated Fat 13.7 g
  • Sodium 557.6 mg
  • Sugar 3.4 g

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Chef's Notes

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