Collard Greens Gratin

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   In a large saute pan, fry the bacon until half-cooked.

3. 3

   Add the mushrooms and red onions and saute until the bacon is fully cooked and onions have softened.

4. 4

   Increase the heat to high.

5. 5

   Add the collard greens and cook until the greens are wilted.

6. 6

   Turn off the heat and set the pan aside.

7. 7

   In a separate pan, melt the butter and then add the flour.

8. 8

   Cook, whisking frequently, to create a smooth, blond roux (this will take 3 to 4 minutes; do not brown, as the goal is just to remove the raw taste from the flour).

9. 9

   Slowly add the cream while whisking and adjust the heat to keep the sauce at a simmer.

10. 10

    Add the salt and pepper to taste (it should taste like a moderately salty cream gravy).

11. 11

    Continue cooking until the sauce thickens and easily coats the back of a spoon.

12. 12

    Butter an 8-by-12-inch casserole dish (or 8-to-10-cup capacity casserole).

13. 13

    Combine the collard greens with cream sauce and transfer to the casserole.

14. 14

    Top with the cheese and french-fried onions.

15. 15

    Bake, uncovered, until the cheese begins to brown, 15 to 20 minutes.

16. 16

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.

17. 17

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.