Dark Days: Collard Greens Casserole
Happy 2012! Feels like forever since I’ve been here, no? I can’t believe it’s a new year again and I’m not used to typing/writing January xx, 2012 yet, but I guess I’ll come around to it sooner or later. I hope everyone’s holidays were spectacular and I’ll be catching up on my blog reading/commenting very very soon.
While I may be a few days late on the jam, nothing rings in the new year like collard greens and cornbread–so why not combine the two? I obviously didn’t come up with the idea (I first saw the concept over on The Kitchn) and it feels like a cheater recipe since I just took two recipes already on here and combined them, but, hey, it was tasty and it went amazingly well with some black eyed peas. Health & wealth all around! The collards came from Franklin County and the corn meal was milled up the way, so it’s a fairly local dish for me, and one that’s easy to adapt to whatever greens you have on hand–kale, spinach, mustard, turnip, what have you. Win-win all around for sure!
Collard Greens Casserole
Preheat the oven to 375 F.
Pour your collards into a baking dish. Spread the cornbread batter on top.
Bake for 20-25 minutes, until the top is golden and an inserted knife/pick comes out clean.
Let cool for 10 minutes before serving.