Layered Collard Greens Casserole

This came out delicious. I had a bag of frozen chopped collard greens and added layers of various items in a casserole dish. Layered as follows:

• 1/2 a bag of frozen collard greens(one pound Save-A-Lot brand)
• One cup shredded chicken(from .59 cent a pound chicken quarters)
• Jar of mushrooms(drained)
• Caramelized onions and garlic(minced from jar)
• Can of seasoned diced tomatoes(Italian or with green chilies: Senora Verde brand - Dollar General)
• Cup of homemade chicken stock and 1/2 a cup of milk
• Remaining half of collard greens

(Poked holes throughout to let soup seep through )

• One 12 ounce bag of shredded cheese( Save-A-Lot brand pizza mix shredded cheese)

Cooked in oven for about 25 minutes at 375 degrees covered, then 20 minutes uncovered. It would have cooked faster if the collard greens were unfrozen. This tasted even better the second night as a leftover.

I cooked this again, and used seasoned black eyed peas(can) in place of the mushrooms, and 1/2 the cheese. Delicious! 

"Like kale, cauliflower and broccoli, collards are descendents of the wild cabbage, a plant thought to have been consumed as food since prehistoric times and to have originated in Asia Minor. From there it spread into Europe, being introduced by groups of Celtic wanderers around 600 B.C. Collards have been cultivated since the times of the ancient Greek and Roman civilizations." Read more here at Tea at Trianon. Collards are an excellent source of vitamins and minerals, especially calcium and folate.