1. Preheat oven to 375 degrees
2. Combine all ingredients and mix well. Pour into a baking dish and bake until golden brown. This takes about 20 minutes.
Sauteed Collard Greens
4 cups of collard greens, cut into small pieces, washed, and cleaned
2 cloves of garlic, minced
1 tablespoon of olive oil
1/2 teaspoon of Kosher salt
1 tablespoon of ground black pepper
1 pinch of sugar
1. Preheat a skillet and add the oil and garlic. Once fragrant, add the collard greens.
2. Saute the collard greens until they’ve wilted. Then, season with Kosher salt, black pepper, and a pinch of sugar.
Serve
Serve by cutting the cornbread muffin in half, top one half with collard greens, then use the half as a lid (like a sandwich). Use the sweet potato mixture as “frosting” and top with the roasted chicken wingettes.
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Collard Green and Cornbread Cupcakes was originally published on blackdoctor.org
