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1. Preheat oven to 375 degrees

2. Combine all ingredients and mix well. Pour into a baking dish and bake until golden brown. This takes about 20 minutes.

Sauteed Collard Greens

4 cups of collard greens, cut into small pieces, washed, and cleaned

2 cloves of garlic, minced

1 tablespoon of olive oil

1/2 teaspoon of Kosher salt

1 tablespoon of ground black pepper

1 pinch of sugar

1. Preheat a skillet and add the oil and garlic. Once fragrant, add the collard greens.

2. Saute the collard greens until they’ve wilted. Then, season with Kosher salt, black pepper, and a pinch of sugar.

Serve

Serve by cutting the cornbread muffin in half, top one half with collard greens, then use the half as a lid (like a sandwich). Use the sweet potato mixture as “frosting” and top with the roasted chicken wingettes.

 

 

Collard Green and Cornbread Cupcakes  was originally published on blackdoctor.org

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