Soft corn pudding and greens

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
½ pounds Collard greens with tough stems removed
And leaves coarsely shredded
1 Clove garlic; minced
4 cups Low-fat milk; rice milk or soy milk
1 cup Fresh or frozen corn kernels
1⅓ cup Fine yellow cornmeal
1 large Egg; lightly beaten
1 cup Shredded low-fat
Extra-sharp cheddar cheese
1 tablespoon Chopped fresh sage
½ teaspoon Hot pepper sauce or to taste
¼ teaspoon Grated nutmeg

Directions

8 SERVINGS OVO-LACTO

This creamy pudding recipe uses two American favorites: collard greens and cornmeal. While the egg lightens and enriches the dish, it isn't absolutely necessary; feel free to leave it out or substitute 2 egg whites.

In large saucepan, heat oil over medium-high heat. Add collard greens, cover and cook until wilted, about 2 minutes. Uncover pan, add garlic and cook, stirring often, 2 minutes longer. Transfer greens to plate and set aside.

Add milk and corn to pan and bring mixture to a boil over medium-high heat.

Reduce heat to medium-low and slowly whisk in cornmeal. Cook, whisking constantly to break up any lumps, about 2 minutes. Add egg and whisk well.

Cook, whisking constantly, until thickened, about 2 minutes. Stir in cheese, sage, hot pepper sauce, nutmeg and reserved collard greens and whisk until cheese melts. Serve immediately.

PER SERVING: 230 CAL.; 17G PROT.; 6G TOTAL FAT (3G SAT. FAT); 28G CARB.; 36MG CHOL.; 184MG SOD.; 4G FIBER.

Recipe by: Vegetarian Times Magazine, February 1998, page 54 Converted by MM_Buster v2.0l.

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