Green Twist on Ratatouille


2 bunch collard greens (stems off)
1 onion
Olive oil

2 zucchini, pealed and cut length wise, 1/3 inch (1cm) thick
1 squash, pealed and cut lengthwise, 1/3 inch (1cm) thick
2 medium potatoes - cut into circles 1/3 inch (1cm) thick
5 mushrooms, sliced
5 sun dried tomatoes, chopped thinly

4 eggs (2 for collard mixture and 2 for topping)
1/2 Lb feta cheese
1 cup shredded cheese (kerry gold, or cheddar)
1 cup milk (cashew, almond or cow's)

Salt, pepper to taste

Herbs de provence seasoning (contains: thyme, basil, majoram, lavender, rosemary, tarragon, parsley..)




Preheat the oven to 500F (250C)

Boil collard green leaves in salty water x1 hour. Drain and chop thinly.

Mix 2 eggs and feta cheese in one bowl and set aside.

Saute onion in olive oil x 3 minutes, than add chopped cooked collard leaves and stir over medium fire x 10 min. Add salt and pepper to taste. Remove from heat and stir in your feta egg mix. Set aside.

Slightly oil your casserole dish with olive oil and

1) Place a first layer of sliced zucchini on the bottom to cover it. Top it with 1/5th of the collard green mixture.

2) Place the next layer of sliced potato circles over it and handful of shredded cheese. Top it with collard mixture again.

3) Than add the third layer: squash slices, add spices from provence and chopped sun dried tomatoes. Top it with collard green mixture and cover with slices of mushrooms. Add another handful of shredded cheese. 

4) Potato slices will be your fourth layer and top it again with collard greens

5) cover it all at the top with zucchini (I placed this time circles instead of slices, to look nicer) and Cover with shredded cheese.

In a bowl mix eggs and milk , add pinch of salt and /4 tsp of provence spices, swirl of olive oil , mix it well and pour over the dish until it all soaked well

Bake in the oven for 45 minutes to 1 hour until golden on the edges. 

Let is sit to slightly cool down, than serve. You may eat it cold as well, but I prefer it warm. 



Collard Greens: are very low in calories (provide only 30 calories per 100 g) and contain no cholesterol. However, its green leaves contain a very good amount of soluble and insoluble dietary fiber that helps control LDL (bad) cholesterol levels and offer protection against hemorrhoids, constipation as well as colon cancer diseases. Collards are rich in invaluable sources of phyto-nutrients with potent anti-cancer properties, such as di-indolyl-methane (DIM) and sulforaphane that have benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition and cytotoxic effects on cancer cells. Di-indolyl-methane has also found to be effective immune modulator, anti-bacterial and anti-viral properties by potentiating Interferon-gamma receptors.