We ran this recipe in the AJC as part of a story on healthy eating. Love this dish – this is my idea of breakfast comfort food. Except that I wouldn’t eat it at breakfast. Makes a great brunch or dinner.
Ingredients:
2 1/4 cups water, divided 1 cup 2% milk 3/4 cup cornmeal Salt and pepper 2 tablespoons olive oil 4 cloves garlic, minced 2 cups chopped collard greens, thick stems removed 1/4 cup water 4 eggs Hot sauce, if desired
Preparation:
Preheat oven to 350 degrees.
In a large saucepan, bring 2 cups water and milk to a boil.
While water-milk mixture is coming to a boil, heat a 10-inch or larger cast iron or other ovenproof skillet over medium heat. Add olive oil and garlic and sauté until just fragrant, about 2 minutes. Stir in collards and remaining 1/4 cup water. Sauté, stirring frequently, until next step is complete.
When water-milk mixture is boiling, stir in cornmeal and cook until mixture thickens, about 3 minutes, whisking constantly. When done, season to taste. Stir in collards. Make indentations in the cornmeal mixture and break an egg into each indentation.
Put skillet in oven and bake 20 minutes or until eggs appear done. Serve immediately with hot sauce if desired.
Per serving: 269 calories (percent of calories from fat, 45), 11 grams protein, 25 grams carbohydrates, 3 grams fiber, 13 grams fat (3 grams saturated), 217 milligrams cholesterol, 143 milligrams sodium, 3 grams dietary fiber.