Ingredients: |
Ingredients: 4 slices bacon, chopped
2 tsps butter
1 small onion, diced
4 cloves garlic, minced
2 cups chicken or vegetable broth
1/4 tsp salt
2 bags pre-washed collard greens
2 cups water, plus more as needed
1 cup grits (not instant)
3/4 cup shredded Cheddar cheese
1/4 cup prepared salsa
1 large egg, lightly beaten
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Directions: |
Directions:Preheat oven to 400° F. Coat an 8" square baking dish w/cooking spray. Cook bacon until crispy. Remove to a paper towel lined plate to drain. Pour off the bacon fat. Return the pot to med-low heat, add oil, onion & garlic and cook, stirring often, until starting to brown, 3-5 mins. Add 1 cup broth & salt, bring to a boil over high heat. Add collards, stir until wilted down to 1/3 the volume & bright green, 1-2 mins. Cover, reduce heat to med-low & simmer, stirring occasionally, until tender. 18-20 mins. Meanwhile, bring 2 cups water & the remaining 1 cup broth to a boil in a large saucepan. Pour in grits in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to med-low and cook, whisking often, until thick, about 5 mins. Combine 1/2 cup cheese, salsa & egg in a small bowl. Remove the grits from the heat & quickly stir in the cheese mixture until combined. Working quickly, spread about half the grits in the prepared baking dish. Top with greens, spreading evenly. Spread the remaining grits over the greens. Sprinkle with remaining 1/4 cup cheese & the reserved bacon. Bake 20 mins. until hot & bubbling, |
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