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Ready In:
1 hour
40 minutes
Serves: 8
Get creative and try out this autumnal side dish.
What you'll need
Baking dish
sink
2 bowls
Sharp knife
Large skillet
Spatula or spoon
Saucepan
Whisk or fork
Oven mitt
Ingredients
Serves 8
1 1/4 pounds Collard Greens (2 to 3 bunches)
1 teaspoon Vegetable Oil (for greens)
1 Onion chopped
1 teaspoon Salt (feel free to use less)
1/4 teaspoon Black Pepper
1/8 teaspoon Ground Nutmeg
3 tablespoons Mozzarella Cheese reduced-fat, grated
3 tablespoons Parmesan Cheese grated
2 Sweet Potatoes peeled and sliced into 1/4-inch rounds
1 teaspoon Dried Oregano
of Nonstick Cooking Spray
2 teaspoons Vegetable Oil (for sauce)
1 clove Garlic finely chopped
1 tablespoon All-purpose Flour
1 cup Milk non-fat, or a non-dairy substitute
Directions
1.Preheat oven to 400°F. Spray a 9 x 11-inch glass baking dish with nonstick cooking spray.
2.Wash and dry greens. Separate leaves from stems and chop stems into 1-inch pieces. Chop leaves into 2-inch pieces. Set aside.
3.Heat 1 teaspoon vegetable oil in skillet over medium heat. Add the
onion and cook until lightly brown, about 5 minutes.
4.Add the stems, salt, pepper, and nutmeg. Cover and cook, stirring occasionally, until tender, about 5 to 7 minutes.
5.Add leaves a handful at a time, mixing as you go. Cook until all leaves are wilted and combined. Remove from heat.
6.Heat 2 teaspoons vegetable oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds to 1 minute. Whisk in the flour and then slowly whisk in the milk.
7.Stir until sauce is thick enough to coat the back of a spoon, about 2 minutes. Remove from heat and set aside.
8.Combine cheeses in a bowl. Arrange half of the sweet potato slices in a single layer in the bottom of the prepared baking dish. Sprinkle with oregano. Add half of the collard greens mixture. Sprinkle with half of the cheese. Pour half of the sauce mixture over the top. Add a second layer of potato slices, then collard greens, then remaining sauce. Sprinkle the remaining cheese over the top.
9.Bake at 400°F for 40 to 45 minutes uncovered, until potatoes are cooked through. If the cheese starts to brown too much before the cooking time is over, cover it loosely with foil.
10.Remove dish from oven and serve hot.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 90 | ||
| % Daily Value* | ||
| Total Fat 4 g | 5% | |
| Saturated Fat 1 g | 5% | |
| Sodium 140 mg | 6% | |
| Total Carbohydrate 5 g | 2% | |
| Dietary Fiber 2 g | 7% | |
| Protein 29 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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