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.