In the style of the classic Duchess potatoes, I added earthy tones and a cheesy crust. A little bit of the South rounds off this meal in itself ,and if served with a salad and a hunk of crusty bread, you won’t miss protein.

1 (15-ounce) can of collard greens *

Nonstick cooking spray

3 pounds potatoes, peeled, cooked and mashed, kept warm

/ cup plain yogurt

/ cup evaporated skim milk

3 egg yolks

/ teaspoon each nutmeg, salt and black pepper

1 tablespoon butter or margarine

/ cup minced onions

1 teaspoon minced garlic in oil

/ pound Shiitake mushrooms, sliced

1 teaspoon cracked black pepper

/ cup shredded Parmesan cheese

Get every bit of moisture out of collard greens by pressing it on the side of a colander; set aside. Preheat oven to 375 degrees F. Spray either 4 (2-cup measure) ramekins or an 8-inch square pan with nonstick cooking spray; set aside. In a large bowl with a mixer, or use electric beater, whip potatoes, yogurt, milk, yolks, nutmeg, salt and black pepper until creamy; set aside. In a large skillet over medium high heat, melt butter. Add onions and garlic, cooking 3-4 minutes or until onions are soft. Add mushrooms and continue cooking until mushrooms are softened and any liquid has evaporated, an additional 4-5 minutes.

Divide a third of the potato mixture among dishes, topping with equal amounts of collard greens. Equally divide the mushroom mixture on top of collard greens and top with remainder of potato mixture. Sprinkle to top of each with cheese and cracked black pepper. Bake 25-30 minutes, or until the tops are starting to brown. Remove to serve immediately.

* You can use fresh collard greens if desired. Simply cook 1 pound and squeeze dry. Continue with recipe.

— Contact Jim Bailey at theyankeechef@aol.com.