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!
Whoa there.
ReplyDeleteI really need to get my hands on some ackee!
ReplyDeleteIt's always great to see new uses for collards.
ReplyDeleteu just surprised me there i was here reading the post and then ackee came out of nowhere i am guessing it subs some egg. I am waiting to see ur entire collection of old books. i have a love hate relationship with collards but more love now
ReplyDeletehi - yes, the ackee subs for chopped boiled egg in the original.
ReplyDeletei picked out too many recipes from old cookbooks for mofo. once i recover from the daily posting pressure, i may pick up again and try some other ones.
when making this again, i am going to try slicing the collards into thin strips and mixing everything together instead of layering - to make it easier to scoop the casserole onto plates.
ReplyDelete