Greens & Ham Casserole
4 cups chopped cooked ham or mushrooms if want meat free
2 tablespoons vegetable oil
1 chopped onion,
1 chopped red bell pepper,
1 chopped green bell pepper
1 chopped celery rib.
For time challenged...the four chopped ingredients above are available frozen chopped in a mix at the grocery freezer.
3 tablespoons all-purpose flour
3 cups chicken broth or vegetable broth
1 (16-ounce) package frozen chopped collard greens or cooked leftover
1 (16-ounce) can black-eyed peas, rinsed and drained or cooked leftover drained
1/2 teaspoon dried crushed red pepper
Sauté ham or mushrooms in hot oil in a Dutch oven over medium-high heat 5 minutes til lightly browned.
Add next 4 ingredients
Sauté till start to become translucent
Add flour, stir constantly, cook 1 minute.
Gradually Add broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken and mixture begins to boil.
Add collard greens;
Return to a boil, and cook,
Stir frequently 15 minutes. (till all cooked thru)
Stir in black-eyed peas and crushed red pepper;
Spoon hot mixture into a lightly greased 13- x 9-inch baking dish.
Topping*
1 1/2 cups white cornmeal mix
1/2 cup all-purpose flour
1 teaspoon sugar
2 large eggs, lightly beaten
1 1/2 cups buttermilk
Combine first 3 ingredients; make a well in the center of mixture. Add eggs and buttermilk to cornmeal mixture,
Stir til moistened. No need to over stir.
Pour batter evenly over hot filling mixture. Can use a Pam sprayed spatula to spread to edges.
Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set.
*Add 1 cup shredded Cheddar cheese and 1 (7-ounce) jar drained, diced pimiento.[/b]
Tidbit: When a magazine was promoting regional cookbooks we gave them ALL the recipes...second time they used this one (someone thought was good)...they added the cheese and pimento to the topping recipe and baked in corn stick pan...this doubled the bread IMHO but I liked the corn sticks sooo jus add the cheese/pimento to topping after it is mixed before spreading...since I do this often with mushrooms and spinach (some vegetarians you know) I like the flavor it adds...
Contributor: JusSue