Quick and Easy Collard Green Pot Pie
Ingredients:
2 large cans Margaret Holmes seasoned collard greens
1 large onion, chopped
4 tsp. olive oil or bacon grease
½ cup flour
1 can vegetable broth
1 tsp. sugar
Texas Pete hot sauce, salt and pepper to taste
2 boxes of Jiffy corn muffin mix
Recipe Instructions:
Saute chopped onion in oil until tender. Add flour and stir until smooth. Add liquid from the canned collards and stir until smooth and creamy. If it is too thick, add some vegetable broth. Add collards and sugar. Add salt, pepper and hot sauce to taste. Spoon into 9 x 12 inch baking dish and spread evenly on bottom of dish. Mix corn muffin mix according to box instructions. Spread on top of collards and bake at 375 degrees until cornbread topping is brown around the edges. Serve or freeze for later use. Serves 8 – 12. This may be served with crumbled bacon, shredded cheddar and scallions on top.
This Recipe uses the following products:
- Seasoned Collard Greens
