Collard Green Slider

Georgia Grown


  • 1 32-oz bag Baker Farms Shredded Collard Greens
  • 1 large onion, small diced
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • ½ cup cream cheese
  • ½ cup parmesan cheese
  • 4 eggs
  • Salt and pepper to taste
  •  ½ cup oil
  • Cornbread


  • ½ lb. of Carroll’s Smoked Sausage, sliced thin and crisped in a pan, or cooked bacon, cut into 3 inch pieces
  • Your favorite hot sauce


  1. Sauté collards, onion, and garlic in 2 tbsp oil for 5 minutes in a large pan on high heat, in batches if necessary.
  2. Remove from pan, after sautéing, remove large stems, and place into a strainer to press out as much liquid as possible. Put into a large bowl.
  3. Add the ricotta, cream cheese, and parmesan, mix and allow to cool for a few minutes.
  4. Next, add salt and pepper to taste and then incorporate eggs one at a time.
  5. Heat pan to medium heat and then add remaining oil.
  6. Scoop ¼ cup portions of the mix and cook for 2-3 minutes on each side.
  7. Add to cornbread as a slider with bacon or sausage and hot sauce, if desired. Serve.


Cornbread can be homemade or bought premade. Toppings can be added to fit your palate.

Did you know?

Collard greens date back to prehistoric times.

Learn More