After the flurry of moving and holiday festivities, I decided to take a day off from posting last Thursday. To make it up to you, here’s an amazing double recipe feature. Am I forgiven? Good.
Cajun Sautéed Greens and Gluten-free Cornbread
A healthy take on a traditional Southern New Year’s tradition.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main
- Cuisine: Southern
- 1 cup cornmeal
- 1 cup gluten-free flour (3/4 cup brown rice flour, 1/4 cup arrowroot flour, 2 tablespoons tapioca flour, and 2 tablespoons coconut flour)
- 1/4 cup granulated sugar
- 1 cup almond milk + 1 tablespoon apple cider vinegar
- 1 egg
- 1/2 cup apple sauce
- 3 tablespoons melted coconut butter
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 lb collard greens (destemmed and chopped)
- 1 lb kale (destemmed and chopped)
- 1/2 medium onion (chopped)
- 3 cloves of garlic (chopped)
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon chipotle pepper
- 1 teaspoon chili powder
- Preheat oven to 350º and line an 8×8 pan with parchment paper.
- In a small bowl, combine almond milk and apple cider vinegar. Set aside for 3-5 minutes.
- In a medium bowl, whisk together wet ingredients and sugar. Add salt, baking soda, and almond milk mixture.
- In a separate bowl, combine and whisk flours.
- Mix together wet and dry ingredients.
- Pour into 8×8 pan and bake for 25-30 minutes
- Wash and prepare ingredients as described above.
- Heat oil in a large skillet on medium.
- Saute onion and garlic for 3-5 minutes.
- Add kale, collards, apple cider vinegar, and seasonings.
- Stir and cook for 10 minutes until greens are tender and bright.