Juneteenth with Chef Ashley

It’s Tasty Tuesday with Atlanta News First, ATL Live
Chef Ashley Keyes joins ATL Live with healthy soul food options for Juneteenth and shares how she’s helping teens have a better relationship with food through her non-profit organization, C.H.O.I.C.E.S., in Atlanta.
Harvest Green Hoe Cakes
Ingredients:
1 cups Cornmeal
1 cups Flour
¼ cup Sugar: you can use less
1 tsp Baking Powder
1 cup Buttermilk
1 Egg
¼ cup butter, melted
¼ cup oil, olive, avocado, coconut, etc.
½ tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 bunch or 2 cups greens, kale, collards, spinach, etc.
1 cup corn
2 cloves garlic
¼ cup onion, chopped
¼ cup red bell pepper, chopped
½ cup shredded parmesan cheese
Directions:
Mix cornmeal, flour, sugar, seasonings, and baking powder.
In another bowl, mix buttermilk, butter, and egg beat lightly
Slowly add liquid to the dry mixture and combine. Set aside
Saute greens, corn, garlic, onion, and bell pepper in oil for 5 minutes on medium-high heat. Onions should be near translucent.
Pour vegetable mixture onto a plate or bowl chilled in the freezer. Stir to chill.
Add cheese and vegetables to the cornbread and fold in gently.
Heat a non-stick griddle or frying pan at medium heat.
Use a small spoon to make round cakes.
Once bubbles start to form, flip and cook for another 2-3 minutes
Remove and rest, and continue until your mix is all cooked up!
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