Recipes
Fall Harvest Bake
About the Recipe
Don’t let your leftovers go to waste this year by enjoying this meatless fall inspired recipe packed with 29 grams of protein per serving!
Ingredients
- 1 1/4 pounds collard greens
- 3 tsp vegetable oil
- 1 onion, chopped
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 3 tsp grated, part skim Mozzarella cheese
- 3 tsp grated Parmesan cheese
- 2 sweet potatoes, peeled and sliced into 1/4
- inch rounds
- 1 tsp dried oregano
- 1 clove of garlic, finely chopped
- 1 Tbsp all-purpose flour
- 1 cup skim milk
Directions
Greens
- Wash and dry greens. Separate leaves from stems and chop into 2-inch pieces.
- Heat 1 tsp vegetable oil in skillet over medium heat. Add the onion and cook until light brown.
- Add the stems, pepper, and nutmeg. Cover and cook until tender.
- Add leave 1 handful at a time, mixing as you go. Cook until all leaves are wilted.
Sauce
- Heat 2 tsp vegetable oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds to 1 minute. Whisk in the flour and then slowly whisk in the milk.
Gratin
- Arrange in layers the sweet potato, collard greens, and cheese in a 9X11-inch baking dish. Sprinkle with oregano. Sprinkle remaining cheese on top.
- Bake at 400 degrees Fahrenheit for 40-50 minutes.
Nutrition Information
Per serving of 1 cup
Calories 90, Total fat 4 g, Saturated fat 1 g, Trans Fat 0 g, Cholesterol 140 mg, Carbohydrates 5 g, Fiber 2 g, Protein 29 g