Southern Style Collards and Cornbread

Fresh collard greens from a friend were a great inspiration for me to get in touch with my southern location.

The collards were chopped and added to sauteed garlic (6 cloves) and 1/2 onion chopped. I added a veggie low sodium bouillon, 1/4 cup apple cider vinegar, 1 tsp red pepper flakes and 3 cups of water. Simmered the greens for 40 minutes.

I decided to do some roasted veggies with olive oil and sea salt on the side and some cornbread.

 The cornbread looks decadent but it was prepared with skim milk and 1 egg, a little canola oil and a mix of cornmeal and corn flour, more red pepper flakes and a handful of cheddar.

Yum!