Name: Soft Corn Pudding And Greens
Ingredients: 1 tb Olive oil; 1/2 lb Collard greens with tough stems removed; And leaves coarsely shredded; 1 Clove garlic; minced; 4 c Low-fat milk; rice milk or soy milk; 1 c Fresh or frozen corn kernels; 1 1/3 c Fine yellow cornmeal; 1 lg Egg; lightly beaten; 1 c Shredded low-fat; Extra-sharp cheddar cheese; 1 tb Chopped fresh sage; 1/2 ts Hot pepper sauce or to taste; 1/4 ts Grated nutmeg

The most fundamental task of a mother and father is to show God to the children. Children know their parents before they know God. This is a huge responsibility and should cause every parent to be desperate for God-like transformation. The children will have years of exposure to what the universe is like before they know there is a universe. They will experience the kind of authority there is in the universe and the kind of justice there is in the universe and the kind of love there is in the universe before they meet the God of authority and justice and love who created and rules the universe. Children are absorbing from dad his strength and leadership and protection and justice and love; and they are absorbing from mom her care and nurture and warmth and intimacy and justice and love – and, of course, all these overlap.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	American	Vegtime3	8	servings

INGREDIENTS

1	tb	Olive oil
1/2	lb	Collard greens with tough stems removed
		And leaves coarsely shredded
1		Clove garlic; minced
4	c	Low-fat milk; rice milk or soy milk
1	c	Fresh or frozen corn kernels
1 1/3	c	Fine yellow cornmeal
1	lg	Egg; lightly beaten
1	c	Shredded low-fat
		Extra-sharp cheddar cheese
1	tb	Chopped fresh sage
1/2	ts	Hot pepper sauce or to taste
1/4	ts	Grated nutmeg

INSTRUCTIONS

8 SERVINGS OVO-LACTO
This creamy pudding recipe uses two American favorites: collard greens and
cornmeal. While the egg lightens and enriches the dish, it isn't absolutely
necessary; feel free to leave it out or substitute 2 egg whites.
In large saucepan, heat oil over medium-high heat. Add collard greens,
cover and cook until wilted, about 2 minutes. Uncover pan, add garlic and
cook, stirring often, 2 minutes longer. Transfer greens to plate and set
aside.
Add milk and corn to pan and bring mixture to a boil over medium-high heat.
Reduce heat to medium-low and slowly whisk in cornmeal. Cook, whisking
constantly to break up any lumps, about 2 minutes. Add egg and whisk well.
Cook, whisking constantly, until thickened, about 2 minutes. Stir in
cheese, sage, hot pepper sauce, nutmeg and reserved collard greens and
whisk until cheese melts. Serve immediately.
PER SERVING: 230 CAL.; 17G PROT.; 6G TOTAL FAT (3G SAT. FAT); 28G CARB.;
36MG CHOL.; 184MG SOD.; 4G FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 54
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