Ingredients
1 32oz bag Baker Farms Shredded Collard Greens
1 large onion, small diced
2 cloves garlic, minced
1 cup ricotta cheese
½ cup cream cheese
½ cup parmesan cheese
4 eggs
Salt and pepper to taste
½ cup oil
Cornbread
Toppings
½ lb. of smoked sausage, sliced thin and crisped in a pan, or cooked bacon, cut into
3 inch pieces and add your favorite hot sauce
Preparation
Directions:
Saute collards, onion, and garlic in 2 tbsp oil for 5 minutes in a large pan on high
heat, in batches if necessary. Remove from pan, after sauteing, remove large stems,
and place into a strainer to press out as much liquid as possible. Put into a large
bowl. Add the ricotta, cream cheese, and parmesan, mix and allow to cool for a few
minutes. Next, add salt and pepper to taste and then incorporate eggs one at a
time. Heat pan to medium heat and then add remaining oil. Scoop¼ cup portions
of the mix and cook for 2-3 minutes on each side. Add to cornbread as a slider with
bacon or sausage and hot sauce, if desired. Serve.