Collard Bread
Ingredients
- Bread
- 4 cups frozen chopped collard greens, thawed, drained (2 cups thawed) ⓘ
- 1/2 cup chopped red bell pepper ⓘ
- 1/2 cup chopped green onion (8 medium) ⓘ
- 3 eggs ⓘ
- 1/2 cup milk ⓘ
- 3 tablespoons all-purpose flour ⓘ
- 1 teaspoon seasoning salt ⓘ
- 1 cup shredded cheddar cheese ⓘ
- 1 teaspoon crushed red pepper flakes, if desired ⓘ
- Topping ⓘ
- 1 (6 1/2 ounce) envelope cornbread, & muffin mix
- 1/2 cup chopped red bell pepper ⓘ
- 1/2 cup sliced green onion (8 medium) ⓘ
Instructions
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
980
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).