This recipe is for all children. They can soak their bred in to the juice from collards. Also good addition to the dish is chicken meat.

4 servings

4 heaping cups chopped collard greens, washed

1 tablespoon extra-virgin olive oil

1 small yellow onion, chopped

1 clove garlic, minced

4 cups chicken stock (store-bought or homemade—see the recipe in this chapter)

¼ teaspoon smoked paprika kosher salt, to taste Ground black pepper, to taste

1 Savory Cornbread Pancake

1. All of the ingredients except pancake need to be combined in a large pot. Then cook them over medium heat until the collards are tender and bright green, about 20–25 minutes.
2. Add Ѕ cup cooked collards to a small bowl. Use your fingers to mash the cornbread pancake into the collards until combined. Fluff with a fork. Serve immediately. Refrigerate any leftover collards for up to 3 days.