Grits and Greens

Creamy cheese grits with tender collards or kale folded right in - a whole Southern plate in one bowl.

Ingredients

• 1 cup grits
• 4 cups water or broth
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 bunch collard greens or kale, stemmed and chopped
• 2 cloves garlic, minced
• 3 tablespoons butter
• 1 1/2 cups shredded cheddar or Parmesan
• Splash of vinegar or hot sauce

Directions

1. Cook the grits in the salted water or broth until creamy; keep warm.
2. Meanwhile, heat the oil in a skillet, add the greens and garlic, and saute until wilted and tender, 6 to 10 minutes. Season with a splash of vinegar.
3. Stir the butter and cheese into the grits, then fold in the cooked greens.
4. Taste, adjust salt, and serve hot.

Notes

A poached or fried egg on top turns it into supper.