Ingredients with Measurements:
- 1 cup grits
- 4 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated cheddar cheese
- 2 tbsp butter
- 1 bunch collard greens, stems removed and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, bring water and salt to a boil. Gradually add grits, stirring constantly. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until grits are tender and creamy.
2. Stir in black pepper, cheddar cheese, and butter until cheese is melted and mixture is well combined. Cover and set aside.
3. In a skillet, heat oil over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes.
4. Add collard greens and chicken broth to the skillet. Cover and cook for 10-15 minutes, stirring occasionally, until greens are tender.
5. Add red pepper flakes, salt, and pepper to taste.
6. Serve grits topped with collard greens mixture.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 35g
Protein: 10g
Fiber: 3g
Sugar: 1g
Substitutions for ingredients:
- Gouda cheese can be substituted for cheddar cheese.
- Kale can be substituted for collard greens.
- Vegetable broth can be substituted for chicken broth.
Variations:
- Add cooked bacon or sausage to the collard greens mixture for added flavor.
- Top with a fried egg for a breakfast twist.
- Add diced tomatoes or roasted red peppers to the collard greens mixture for added color and flavor.
Tips and tricks:
- Stir grits frequently to prevent sticking to the bottom of the pot.
- Use a whisk to make grits extra creamy.
- Add more or less cheese to taste.
- Adjust seasoning to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate, topped with the collard greens mixture.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Pair with grilled chicken or fish for a complete meal.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If grits are too thick, add more water or milk to thin them out.
Food safety advice:
Make sure to wash collard greens thoroughly before cooking.
Food history:
Grits are a staple in Southern cuisine, dating back to Native American tribes who ground corn into a coarse meal.
Flavor profiles:
Creamy, cheesy grits paired with savory, slightly spicy collard greens.
Serving suggestions:
Serve for breakfast, lunch, or dinner.
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