Vegetarian Braised Greens with Tomatoes and Cheesy Cornbread

Preparation

1. Heat oven to 400°F. In 10-inch cast-iron skillet, melt 2 tablespoons of the butter over medium heat. Add onion and 1/4 teaspoon salt; cook 5 to 8 minutes, stirring frequently, until onions are very soft and browned. Remove from heat.
2. Meanwhile, in large bowl, mix cornmeal, flour, baking powder, egg and milk. Stir in Parmesan and mozzarella cheeses, parsley and thyme. Stir in caramelized onions.
3. In same skillet, melt remaining 2 tablespoons butter over medium heat; swirl pan to coat sides. Pour batter on top of butter in skillet; spread evenly in pan. Bake 20 to 24 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean. Serve warm.
4. In 5-quart Dutch oven, heat olive oil over medium-high heat. Add garlic, red pepper flakes and 1/2 teaspoon salt; cook 15 to 30 seconds or just until fragrant. Add half of the collard greens; stir 1 to 2 minutes or until wilted. Stir in remaining greens; cook 30 to 60 seconds or until wilted. Stir in vegetable stock; heat to simmering. Reduce heat to medium-low; cook 15 to 18 minutes or until greens are tender. Remove from heat; stir in tomatoes and honey.
5. Sprinkle feta cheese over greens; serve with cornbread.

Tips

• Other sturdy greens such as kale, mustard greens and beet greens also work well using this technique.
• To turn out cornbread, cool 10 minutes. Place cutting board on top of pan, and carefully flip over pan and cutting board at the same time. If desired, return to pan to keep cornbread warm.
• Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Nutrition Information