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Receta Collard Greens, corn and Tortilla Strata

Name: Collard Greens, corn and Tortilla Strata
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 3 cloves of garlic, minced; 10 ounces of fresh collard greens, chopped, blanched and well-drained OR 10 ounces frozen chopped collard greens, thawed and squeezed dry.; 3 cups 1% milk; salt to taste; 1/4 teaspoon hot pepper sauce; 3 tablespoons flour; 1 1/2 cups fresh corn or frozen corn, thawed; 1/4 cup roasted red bell pepper, diced; 2 tortillas (8-inch diameter) halved; 3/4 cup Cheddar cheese, shredded

de Julia Ann Souders

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A layered casserole of vegetables and flour tortillas. A vegetarian side dish to be enjoyed with or without a meat entree. It's an American Lasagna! A side dish with lots of antioxidants to boost immunity.

Recipe adapted from "Fight Back with Food: Use Nutrition to Heal What Ails You," Readers Digest Association, Inc., 2002.
2007-2014 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat. & Trdmk. Off." All Rights reserved

Tiempo de Prep: 20 minutos

Tiempo para Cocinar: 25 minutos

Raciónes: 6 3/4 cups

American

Ingredientes

Cost per serving $0.82 view details

1 tablespoon olive oil
3 cloves of garlic, minced
10 ounces of fresh collard greens, chopped, blanched and well-drained OR 10 ounces frozen chopped collard greens, thawed and squeezed dry.
3 cups 1% milk
salt to taste
1/4 teaspoon hot pepper sauce
3 tablespoons flour
1 1/2 cups fresh corn">corn or frozen corn">corn, thawed
1/4 cup roasted red bell pepper, diced
2 tortillas (8-inch diameter) halved
3/4 cup Cheddar cheese, shredded

Direcciones

Preheat oven to 375 F.
Grease a 2 1/2 quart or 9 x 13 casserole dish.
In a large sauce pan, heat the olive oil, add the garlic, cook until soft.
Add the collard greens, cook until tender, about 5 minutes.
Combine milk, salt, pepper sauce into the flour, stir until smooth.
Add the milk mixture to the collard greens.
Stir until the sauce is creamy and slightly thickened, about 5 minutes.
Add corn and roasted red bell peppers, heat about 3 minutes.
Remove from heat, stir in 1/2 cup of shredded cheddar cheese until melted.
Arrange layer of tortillas on bottom of casserole.
Cover with half of collard/corn mixture.
Add another layer of tortillas, cover with remainer of vegetables.
Sprinkle top of casserole with remaining shredded cheese.
Bake 25 minutes of until casserole is hot and bubbling.

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Nutrition Facts

Amount Per Serving	%DV
Serving Size 209g
Recipe makes 6 servings
Calories 206
Calories from Fat 100	49%
Total Fat 11.34g	14%
Saturated Fat 5.64g	23%
Trans Fat 0.0g
Cholesterol 27mg	9%
Sodium 145mg	6%
Potassium 327mg	9%
Total Carbs 18.06g	5%
Dietary Fiber 1.9g	6%
Sugars 7.7g	5%
Protein 9.68g	15%