Cornbread & Copper Penny Salad Bites

Preheat oven to 400°. Prepare corn muffin mix according to package directions. Spread in greased 9-by-13-inch pan. Bake until just golden, about 12 minutes. In large skillet, heat oil over medium-high. Add onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add carrots and collards. Cook just until collards wilt, about 3 minutes. Stir in remaining ingredients. Simmer until flavors meld, about 5 minutes. Cut cornbread into 2-inch squares. Top with vegetable mixture.