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Collar and Cream of Mushroom Casserole


1 lb collards (or any other greens), chopped into 1" strips

1 small onion, chopped

3 cloves garlic, minced

2 cans cream of mushroom soup

2 cups of cooked rice

2 TBS white wine

2 TBS vegetable oil or butter

5 slices of cheddar cheese

Saute onions and garlic in oil. Add collards. Cover and allow to wilt 5 minutes. Deglaze pan with white wine. Add in cream of mushroom soup and rice and stir thoroughly over heat for 2 minutes. Put the mixture in a greased casserole dish and top with cheese. Place in a 350 degree oven and cook until the cheese is bubbling.

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