Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. Cut cornbread into 1-inch cubes (about 4 1/2 cups). Place cubes on a large rimmed baking sheet; lightly coat with cooking spray. Bake for about 10 minutes or until crisp and golden. Remove from oven; sprinkle with Parmesan.
In a 12-inch skillet, heat 1 tablespoon oil over medium heat. Add onion; cook for 4 to 5 minutes until tender. Stir in 2 tablespoons vinegar. Add beans; heat through. Transfer to a bowl; cover to keep warm.
Add the remaining 2 tablespoons oil to the pan. Add collards (or endive or spinach); cook and stir, in batches if necessary, just until wilted. Sprinkle with salt and black pepper; drizzle with the remaining 1 tablespoon vinegar. To serve, top greens with beans and croutons. If desired, top with additional Parmesan and sprinkle with crushed red pepper.