Cornbread and Greens

Cornbread and Greens is a comforting Southern-inspired dish, featuring fluffy cornbread paired with sautéed greens packed with flavor and nutrition. This vegetarian meal is not only delicious but also a perfect representation of American culinary tradition.

Ingredients

• Cornmeal - 1 cup
• All-purpose flour - 1/2 cup
• Baking powder - 1 tablespoon
• Salt - 1/2 teaspoon
• Sugar - 1 tablespoon
• Milk - 1 cup
• Vegetable oil - 1/4 cup
• Egg - 1 large
• Collard greens - 200 grams, chopped
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Red pepper flakes - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the milk, vegetable oil, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Grease a 9-inch (23 cm) baking dish and pour in the cornbread batter evenly.
6. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted comes out clean.
7. While the cornbread is baking, heat olive oil in a large skillet over medium heat.
8. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
9. Add the chopped collard greens to the skillet and sauté for 5-7 minutes until wilted.
10. Stir in the lemon juice and season with black pepper to taste, cooking for an additional 2 minutes.
11. Once the cornbread is done, remove it from the oven and let it cool for a few minutes before slicing.
12. Serve the warm cornbread alongside the sautéed greens.

Nutrition

• Calories: 400
• Protein: 9 g
• Carbs: 56 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 40 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in fiber, which aids digestion.
• Rich in vitamins A and K from collard greens, supporting eye health and bone strength.

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