1/2 cup mayonnaise
1 tablespoon margarine slices
8 ounces collard greens, stems removed
1 (1 pound) loaf Monterey Jack cheese
1/2 cup chopped onions
1/2 cup chopped celery
1 1/2 teaspoons minced garlic
1 teaspoon dried Italian seasoning
1 teaspoon dried parsley
1 teaspoon nutmeg
In a medium bowl, whisk together the mayonnaise, margarine and cheese. Mix well. Divide the greens into four portions. Place each portion into the garbage can or other plastic bag, seal tightly and shake until all are attached and the green is drained. Return greens to the jar.
Whip together the Monterey Jack cheese, onion, celery, garlic and Italian seasoning. Stir into the collard greens. Top each portion with a piece of cheese. Drizzle over the greens and top with Monterey Jack. Refrigerate goods 24 hours or overnight before serving.
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