Vegetarian Braised Greens with Tomatoes & Cheesy Cornbread

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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!

Ingredient List
  • CORNBREAD
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  • 4 tablespoons butter Small check mark in a circle icon
  • 1 medium sweet onion, halved and thinly sliced (1 1/2 cups) Small check mark in a circle icon
  • 1/4 teaspoon fine sea salt or kosher salt Small check mark in a circle icon
  • 1 1/4 cups yellow cornmeal Small check mark in a circle icon
  • 1 cup all-purpose flour Small check mark in a circle icon
  • 2 teaspoons baking powder Small check mark in a circle icon
  • 1 egg Small check mark in a circle icon
  • 1 cup milk Small check mark in a circle icon
  • 1 cup shredded Parmesan cheese (4 oz) Small check mark in a circle icon
  • 1 cup shredded mozzarella cheese (4 oz) Small check mark in a circle icon
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley Small check mark in a circle icon
  • 1 tablespoon chopped fresh thyme leaves Small check mark in a circle icon
  • GREENS
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  • 2 tablespoons olive oil Small check mark in a circle icon
  • 3 cloves garlic, finely chopped Small check mark in a circle icon
  • 1/2 teaspoon crushed red pepper flakes Small check mark in a circle icon
  • 1/2 teaspoon fine sea salt or kosher salt Small check mark in a circle icon
  • 2 lb collard greens (3 to 4 bunches), center ribs removed, cut crosswise in 1-inch strips Small check mark in a circle icon
  • 1 cup vegetable stock Small check mark in a circle icon
  • 1 cup Muir Glen Organic Crushed Arabella Select Tomatoes, undrained Small check mark in a circle icon
  • 2 tablespoons honey Small check mark in a circle icon
Preparation
  1. Heat oven to 400°F. In 10-inch cast-iron skillet, melt 2 tablespoons of the butter over medium heat.
  2. Add onion and 1/4 teaspoon salt; cook 5 to 8 minutes, stirring frequently, until onions are very soft and browned. Remove from heat.
  3. 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.
  4. 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.
  5. Bake 20 to 24 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean. Serve warm.
  6. In 5-quart Dutch oven, heat olive oil over medium-high heat.
  7. Add garlic, red pepper flakes and 1/2 teaspoon salt; cook 15 to 30 seconds or just until fragrant.
  8. 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.
  9. Stir in vegetable stock; heat to simmering. Reduce heat to medium-low; cook 15 to 18 minutes or until greens are tender.
  10. Remove from heat; stir in tomatoes and honey. Sprinkle feta cheese over greens; serve with cornbread.