Collards Casserole Recipe

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.