 |
Prep Time: 8 Minutes Cook Time: 34 Minutes |
Ready In: 42 Minutes Servings: 5 |
|
This recipe calls for stone ground grits...I usually get them at the farmers market or at the seafood festival. You can substitute regular grits. Another option to reduce the fat and calorie count is to substitute turkey bacon or turkey ham to sprinkle on top of the dish. This dish is equally at home as a breakfast dish or as a side dish. Cooking time does not include the time to cook the bacon. Ingredients:
1 cup whipping cream |
32 ounces chicken stock, divided |
1 cup stone-ground grits |
1/2 of a 1 lb package of chopped fresh collard greens |
1/4 cup butter |
1 cup parmesan cheese, freshly grated |
1/2 teaspoon black pepper, freshly ground |
6 slices bacon, cooked and crumbled |
Directions:
1. Combine whipping cream and 3 cups chicken stock in a large saucepan; bring to a boil. Gradually stir in grits. Cook over medium heat until mixture returns to a boil; cover, reduce heat, and simmer, stirring occasionally, 25 minutes, or until creamy.
2. While grits cook, pour remaining 1 cup chicken stock into a large skillet; add greens. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until greens are tender and stock is absorbed.
3. Add butter, cheese, and pepper to the grits, stirring well. Stir in cooked greens. Cook 1 minute or until grits and greens are thoroughly heated and the cheese is melted. Sprinkle with crumbled bacon, and serve immediately.
|
|