Photo by William P. Edwards/iStock
Serves 6-8
1 10.5-ounce package frozen chopped kale, turnip or collard greens (or 2 cups of cooked fresh greens)
1 7-ounce box cornbread mix
4 eggs, beaten
6 tablespoons butter, melted
1 medium onion, chopped
8 ounces cottage cheese
½ teaspoon salt
Preheat oven to 400 F. Thaw frozen greens and squeeze out all excess water. In a medium bowl, combine all ingredients, then stir until moistened. Pour into a greased, 9-inch pie plate. Bake for 20 minutes or until lightly browned. To serve as an appetizer, bake in a greased, 9-by-13-by-2-inch baking dish and cut into 1 ½-inch squares.
MILDRED SPEARMAN, WESTMINSTER