Vegetarian Braised Greens with Tomatoes & Cheesy Cornbread
50 Minutes Prep
1 Hour 10 Minutes Total
Get a taste of the south with delicious pork-free braised collards and cornbread so flavorful you won’t miss the bacon. Well, not that much!
- 4 tablespoons butter
- 1 medium sweet onion, halved and thinly sliced (1 1/2 cups)
- 1/4 teaspoon fine sea salt or kosher salt
- 1 1/4 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1 cup shredded Parmesan cheese (4 oz)
- 1 cup shredded mozzarella cheese (4 oz)
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon fine sea salt or kosher salt
- 2 lb collard greens (3 to 4 bunches), center ribs removed, cut crosswise in 1-inch strips
- 1 cup vegetable stock
- 1 cup Muir Glen Organic Crushed Arabella Select Tomatoes, undrained
- 2 tablespoons honey
- 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.
- 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.
- 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.
- 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. Sprinkle feta cheese over greens; serve with cornbread.