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Collard Bread

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

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( 13 Ratings)

13 Ratings

5 Stars 69%

4 Stars

3 Stars 23%

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Member Reviews ( 4 )

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

Ingredients

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

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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.

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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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 9/10/2010 7:54:39 PM REPORT ABUSE teamellsworth said:

Rating:

I normally don't change up new recipes a lot, like people on these web sites seem to do - but I forgot to buy collards! I used not-frozen chopped, bagged spinach that I already had instead (and cut off as many stems as I could), with everything else the same. Delicious!! Totally, totally making this again.

This reply was: Helpful Inspiring

Posted 6/24/2009 11:15:09 AM REPORT ABUSE BJOGWUDE said:

Rating:

I love this recipe! It's a great quick fix when I crave Southern home cooking. I will definitely add this one to my New Year's buffet and only adding crumbled bacon. Yumm

This reply was: Helpful Inspiring

Posted 8/9/2007 3:26:16 PM REPORT ABUSE Proudgramma said:

Rating:

This is an excellent bread to go with meals. Easy to make and easy on the tummy. It also has the vitamins we all should make sure we have with the greens in with it!

This reply was: Helpful Inspiring