ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Collard Bread

From Betty's Soul Food Collection... Golden corn muffin mix tops a Southern greens-and-corn egg bake.

Error occured While adding it to favorites X
CLOSE
 (16) 6 Reviews
+

Share

  • Prep Time 45 min
  • Total Time 1 hr 25 min
  • Servings 8

Bread

4
cups frozen chopped collard greens (from 16-oz bag), thawed, drained (2 cups thawed)
1/2
cup chopped red bell pepper
1/2
cup chopped green onions (8 medium)
3
eggs
1/2
cup milk
3
tablespoons Gold Medal™ all-purpose flour
1
teaspoon seasoned salt
1
cup shredded Cheddar cheese (4 oz)
1
teaspoon crushed red pepper flakes, if desired

Topping

1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/2
cup chopped red bell pepper
1/2
cup sliced green onions (8 medium)
1/2
cup Green Giant™ Niblets® whole kernel corn, drained
1/3
cup milk
2
tablespoons butter or margarine, melted
1/2
teaspoon crushed red pepper flakes, if desired
1
egg

Directions

  • 1 Heat oven to 350°F. Spray 11x7-inch or 8-inch square baking dish with cooking spray; set aside. In large bowl, place collard greens; stir in bell pepper and green onions; set aside.
  • 2 In medium bowl, stir together eggs, milk, flour and seasoned salt. Stir into collard green mixture. Stir in cheese and 1 teaspoon crushed red pepper. Spread mixture in baking dish.
  • 3 Bake 11x7-inch uncovered about 25 minutes, 8-inch square uncovered about 30 minutes or until slightly set. Meanwhile, in large bowl, stir together Topping ingredients just until moistened; spread evenly over mixture in baking dish. Bake 11x7-inch 35 to 40 minutes longer, 8-inch square 40 to 45 minutes longer or until deep golden brown. For an appetizer, cool completely; cut into 1-inch squares. For a main dish, cool 5 minutes, cut into 8 squares; serve warm on lettuce with sliced tomatoes.

EXPERT TIPS

Expert Tips

Collard is a variety of cabbage that doesn't form a head but grows with large, loose leaves at the top of a tall stem. The greens taste a bit like spinach without the bite. Their fibrous texture tenderizes with the traditional slow, long cooking that is the hallmark of soul food. In this recipe, the greens are boiled for a short time and then finish softening in the oven. Potlikker is the tasty broth that remains after cooking collards and other greens. After the greens are removed from the pot, you can soak up all of the vitamin-packed liquid with cornbread or any other type of starch.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
135),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
8g,
8%
),
Cholesterol
115mg
115%;
Sodium
440mg
440%;
Total Carbohydrate
29g
29%
(Dietary Fiber
3g
3%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
54%;
Calcium
26%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
More To Explore
powered by ZergNet
Save Money on Your Favorite Brands
when you buy FOUR any flavor/variety Totino's® Crisp Crust Party Pizza® Products (Excluding Party Pizza ...
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close