This most unusual casserole is adapted from the Rosicrucian Fellowship's New Age Vegetarian Cookbook (1968). I've never had collards in this kind of dish, and was surprised by how much I liked them.
Cut the large central stems from a big bunch of collards. Steam or boil these in salted water, briefly, maybe about 10 minutes or less. Drain.
Make a white sauce. You can use your favorite, but I cooked 2 T all purpose flour and 1 T chickpea flour into a roux, and then added 2 c plain almond milk, and cooked until thick. I then added salt and pepper to taste.
Open and drain a 19 oz can of ackees. Toss with 1/4 t black salt.
In a greased casserole dish, layer collards, ackees, white sauce, and vegan cheese to taste. Cover and bake at 400 F until everything is bubbly and melty. Enjoy!