5 tablespoons butter – divided
1 large onion - chopped
2 stalks Olivia’s Organics Celery – chopped
1 (11 oz) package Olivia’s Organics Baby Kale (or Saute Blend)
16 ounce cornbread – store bought and broken up*
3 large eggs – beaten
¼ teaspoon black pepper
*substitute with your favorite cornbread recipe prepared a day or two ahead, or use 6 corn muffins
Preheat oven to 350 degrees F.
Butter an 8x8 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.