Fall Harvest Bake | EatFresh

Ingredients

• 1 1/4 pounds Collard Greens (2 to 3 bunches)
• 1 teaspoon Vegetable Oil (for greens)
• 1 Onion chopped
• 1 teaspoon Salt (feel free to use less)
• 1/4 teaspoon Black Pepper
• 1/8 teaspoon Ground Nutmeg
• 3 tablespoons Mozzarella Cheese reduced-fat, grated
• 3 tablespoons Parmesan Cheese grated
• 2 Sweet Potatoes peeled and sliced into 1/4-inch rounds
• 1 teaspoon Dried Oregano
• Nonstick Cooking Spray
• 2 teaspoons Vegetable Oil (for sauce)
• 1 clove Garlic finely chopped
• 1 tablespoon All-purpose Flour
• 1 cup Milk non-fat, or a non-dairy substitute