Mexican Collard Greens

Name: Mexican Collard Greens
Yield: 4
Ingredients: 1 medium collard green separated into florets; 1 1/2 cups of homemade or store-bought tomato sauce; 2 tablespoons of chopped fresh parsley; 2 tablespoons of chopped pitted green olives; 3 tablespoons of grated cheddar cheese; 2 tablespoons of breadcrumbs; 1 tablespoon of olive oil

1
1 medium collard green separated into florets
2
1 1/2 cups of homemade or store-bought tomato sauce
3
2 tablespoons of chopped fresh parsley
4
2 tablespoons of chopped pitted green olives
5
3 tablespoons of grated cheddar cheese
6
2 tablespoons of breadcrumbs
7
1 tablespoon of olive oil

Ingredients

1
1 medium collard green separated into florets
2
1 1/2 cups of homemade or store-bought tomato sauce
3
2 tablespoons of chopped fresh parsley
4
2 tablespoons of chopped pitted green olives
5
3 tablespoons of grated cheddar cheese
6
2 tablespoons of breadcrumbs
7
1 tablespoon of olive oil

Directions

1
Preheat the oven
2
Cook the collard green florets until they are tender but still firm, then drain
3
Mix together the tomato sauce, parsley, and green olives
4
Pour some of this mixture into a baking dish
5
Place the cooked collard greens on top of the sauce and cover with the remaining sauce
6
Sprinkle with cheddar cheese and breadcrumbs, drizzle with olive oil, and bake until golden brown
7
Serve 4-5 servings