Collard Bread Food

COLLARD SANDWICH RECIPE

Steps:

• Place the cornmeal in a medium sized mixing bowl.
• Crack the egg, whisk it with a fork and add it into a well formed in the center of the cornmeal.
• Add the buttermilk.
• Add the salt.
• Stir the mixture just enough to incorporate the ingredients.
• If the batter is dry, add a little more buttermilk as needed for a smooth consistency.
• Test your oil for proper frying temperature.
• Drop a spoonful of the batter into your skillet. Adjust the amount depending on the size you desire.
• If necessary, use the back of the spoon to spread the batter out. You want thin hoe cakes.
• Watch for the edges to brown then, carefully flip the hoe cake over.
• Fry until the hoe cake is golden brown on both sides.
• Remove from oil, place on folded paper towels and let drain.
• Repeat the process. You need two hoe cakes for each sandwich.
• Serve warm and enjoy.

COLLARD BREAD

Steps:

• 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.

COLLARD-CORNBREAD STUFFING

Steps:

• In a large deep skillet, saute 1/2 pound diced andouille sausage in 6 tablespoons butter for 3 minutes. Season with salt and pepper and add 1 chopped onion, 3 chopped celery stalks and 1 tablespoon each chopped thyme and sage; cook 5 minutes, then add 4 cups sliced collard greens and let wilt. Pour in 3 cups chicken broth. Simmer until step 5. In a large bowl, mix 2 large eggs. Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350 degrees F. Uncover and bake until golden, 20 more minutes.

COLLARD BREAD

Steps:

• 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.

MAIN CHALLENGE: SPICY SOUTHERN COLLARD GREENS WITH SWEET MAPLE CORNBREAD

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the pork pieces and brown on both sides, about 6 to 8 minutes. Add the onion, cut sides down, and brown, about 5 to 6 minutes. Stir in the chicken broth. Season with chili flakes, salt, vinegar and garlic powder. Bring to a boil, then turn down the heat to a simmer. Adjust seasoning, if desired. Add the collard greens and garlic cloves, stir to combine and cover. Cook until greens are tender, approximately 35 to 45 minutes. Remove the onion halves, garlic cloves, pork pieces, for better presentation. Transfer the greens to a serving bowl.
• Heat the oven to 375 degrees F. Coat an 8 by 8-inch baking pan with cooking spray.
• In a large bowl, whisk together all the ingredients except the butter and pour into the pan. Bake for 18 to 20 minutes, until the cornbread is lightly golden brown.
• Once baked, remove from the oven and brush with butter. Serve immediately.

COLLARD GREEN CASSEROLE

Steps:

• Bake corn bread (or use leftovers).
• Melt butter in casserole dish in 350 degree oven.
• Crumble layer of cornbread into the butter then a layer of greens (do not drain), layer of onions, and then a layer of soup.
• Repeat the layers, ending with cornbread.
• Bake for 30 to 35 minutes until warm throughout.