Great taste: Side dishes with a twist

(FOX 25 / MyFoxBoston.com) - Today in Great Taste, we're mixing it up a little bit and putting a new twist on an old side dish. Just in time for Thanksgiving, our friends at Woman's Day are back with some easy to follow recipes. Rene Syler has some tips.

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Womansday.com
Thanksgiving Side Dishes With a Twist

Recipes:

2 additional recipes to be posted tomorrow with this segment. Thank You!

Trish Suhr’s Corn Casserole
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheddar
Directions
Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Rene Syler’s Collard Greens

3 bunches of washed collard greens

1/4 cup of extra virgin oil

1 cup of low fat chicken broth

1 cup of diced onions

1 cup of diced smoked turkey breast

1/4 cup of red wine vinegar

1/4 cup of molasses

2 bay leaves

Salt and pepper

1 cup of water

Roll up the leaves of the collard and cut into ribbons 3/4 inch wide. Leave standing in water.

In a large kettle, saute the onions and turkey in the olive oil. Season with salt and pepper liberally.

When the onions clarify, add the chicken broth and bay leaves and bring to a soft boil.

Add the greens and the water. Cover and lower to medium heat.

Whisk the vinegar and molasses thoroughly in a measuring cup. Add the mixture to the greens about an hour into the cooking. Continue to cook the greens for another 15 minutes or until they are fork tender.

Remove the bay leaves.