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1
Preheat the oven to 350 degrees F.
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2
In a large saute pan, fry the bacon until half-cooked.
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3
Add the mushrooms and red onions and saute until the bacon is fully cooked and onions have softened.
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4
Increase the heat to high.
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5
Add the collard greens and cook until the greens are wilted.
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6
Turn off the heat and set the pan aside.
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7
In a separate pan, melt the butter and then add the flour.
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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).
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9
Slowly add the cream while whisking and adjust the heat to keep the sauce at a simmer.
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10
Add the salt and pepper to taste (it should taste like a moderately salty cream gravy).
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11
Continue cooking until the sauce thickens and easily coats the back of a spoon.
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12
Butter an 8-by-12-inch casserole dish (or 8-to-10-cup capacity casserole).
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13
Combine the collard greens with cream sauce and transfer to the casserole.
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14
Top with the cheese and french-fried onions.
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15
Bake, uncovered, until the cheese begins to brown, 15 to 20 minutes.
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16
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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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.
