Ingredients

  • 16 ounces Certified SC Collard Greens
  • 14 ounces vegetable broth
  • 2 cups water
  • 1 tablespoon oil
  • 6 ounces Diced Green Pepper
  • 4 ounces Diced Yellow Onion
  • 2 teaspoons garlic, chopped
  • 8 ounces Certified SC cream cheese, cubed and softened
  • 1/2 cup Colby cheese, shredded
  • 1 cup sour cream
  • 1 teaspoon Cajun seasoning
  • Sliced Certified SC vegetables for dipping

Directions

  1. Heat oven at 350 F
  2. Meanwhile, cook collards in vegetable broth and water for 20 minutes or until desired tenderness
  3. Drain well, set aside to cool and chop into small pieces
  4. Brown green pepper, onion, and garlic in olive oil
  5. Drain veggies well
  6. Combine cheeses with sour cream and seasoning
  7. Stir in collards and veggies and add mixture to a lightly oiled 1 1/2-quart casserole dish
  8. Bake uncovered for at least 20 minutes or until warmed thoroughly
  9. Serve with sliced vegetables.