Baby Kale adds flavor and depth to this easy to prepare cornbread stuffing.
Preheat oven to 350°F.
Butter an 8×8 casserole dish with 1 tablespoon of butter.
Heat 4 tablespoons butter in a large sauté pan over medium-high heat. Add onions and celery, and cook, stirring occasionally, for approximately 4 minutes. Stir in the greens, and cook, stirring, for an additional 3 minutes, until tender.
Place the broken up cornbread into a large bowl and add the sautéed greens mixture, eggs and black pepper. Fold all together mixing well.
Place the stuffing into a buttered casserole dish and bake for 35 minutes.
Tips & Tricks: Substitute store bought cornbread with your favorite homemade recipe prepared a day or two ahead.