Grits 'N Greens

Tonight Sam and I are cooking "Grits 'N Greens" for dinner. It is a delicious Southern dish mainly served for breakfast or brunch. Kroger has everything and anything "Thanksgiving" on sale. I couldn't resist the $2.29 a bunch sale on Jumbo Collards. So I bought 3 bunches and whatever we don't use we will freeze. (Later on "How to Freeze Collards") We usually prepare Mustard Greens from the farm but from all the Greens we froze this summer we only have ONE BAG LEFT! Tomorrow I will post the recipe and pictures from our Southern Dinner.



Grits 'N Greens Recipe

Give yourself a head start and make Collard Greens up to three days ahead.

1 tsp. salt
1 1/2 cups uncooked quick grits
1 cup (4 oz.) shredded white cheddar cheese
3 tbsp. butter
1/2 cup half and half
1/4 tsp. ground black pepper
1/4 tsp. ground red pepper
10 eggs, divided (not separated)
3 cups simple collard greens
Hot sauce (optional)

1. Preheat oven to 350 degrees. Bring salt and 4 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium, and cook, whisking often, about 5 minutes. Remove from heat, and stir in cheese and butter.

2. Whisk together half and half, pepper and red pepper, and 2 eggs in a medium bowl. Stir half and half mixture into grits mixture. Stir in simple collard greens. Pour entire mixture into a lightly greased 13 x 9-inch baking dish.

3. Bake at 375 degrees for 25 to 30 minutes or until set. Remove from oven.

4. Make 8 indentations in grits mixture with back of a large spoon. Break remaining 8 eggs, 1 at a time, and slip 1 egg into each indentation. Bake 12 to 14 minutes or until eggs are cooked to desired degree. Cover loosely with aluminum foil, and let stand for 10 minutes. Serve with hot sauce.

Our Grits 'N Greens definitely didn't turn out as lovely looking as the Southern Living photo but they sure were TASTY.
Sam and I then proceeded to have a taste test to see which hot sauce was better...
Sam's Choice: Sriracha
My Choice: Louisiana Hot Sauce