1 (16 oz.) bag Glory Foods Fresh Collard, Kale, Mustard, Turnip or Mixed Greens
1 tsp. fresh lemon juice
1/2 tsp. vegetable seasoning (or salt & pepper)
imitation bacon bits; optional
Directions
Heat oven to 350°F.
Grease a 6” round cake tin (pan); chill for 5 minutes.
Make Glory Foods Corn Muffin Mix according to box directions; adding pimentos, then transfer to prepared cake tin. Tap on counter to remove any air bubbles. Bake for 30 minutes then turn out on a wire rack.
Heat oil in a large (high sided) skillet to medium. Sauté celery and onion for 5 minutes, stirring occasionally.
Add Glory Foods Fresh Greens and continue to cook for another 5 minutes until the greens have wilted.
Remove from heat and stir in lemon juice and seasoning.
Cut cornbread round into 4 equal pieces and place each on a plate. Divide greens and heap over corn bread. Sprinkle with bacon bits, if desired.
1 (16 oz.) bag Glory Foods Fresh Collard, Kale, Mustard, Turnip or Mixed Greens
1 tsp. fresh lemon juice
1/2 tsp. vegetable seasoning (or salt & pepper)
imitation bacon bits; optional
Directions
Heat oven to 350°F.
Grease a 6” round cake tin (pan); chill for 5 minutes.
Make Glory Foods Corn Muffin Mix according to box directions; adding pimentos, then transfer to prepared cake tin. Tap on counter to remove any air bubbles. Bake for 30 minutes then turn out on a wire rack.
Heat oil in a large (high sided) skillet to medium. Sauté celery and onion for 5 minutes, stirring occasionally.
Add Glory Foods Fresh Greens and continue to cook for another 5 minutes until the greens have wilted.
Remove from heat and stir in lemon juice and seasoning.
Cut cornbread round into 4 equal pieces and place each on a plate. Divide greens and heap over corn bread. Sprinkle with bacon bits, if desired.
