Grits & Greens
(Recipe compliments of Charleston Cooks!)
4 cups water
1/2 tsp salt
2 tbsp butter or EVOO (plus enough to coat bottom of saute pan)
1-1/2 cups stone ground grits
1 cup cream
1 cup (or more) grated cheddar cheese
1 bunch of favorite greens, *chiffonade, such as collards, spinach, or beet.
4 tbsp garlic, peeled and grated
*chiffonade is a technique in which herbs or leafy green vegetables (such as greens and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. Click here.
Bring water, salt & butter to a boil. Stir in the grits. Reduce heat to low and cook stirring occasionally until grits are thick and creamy (about 40 minutes). Remove from heat and stir in cream and cheese.
While the grits are cooking, heat a large saute pan over medium high heat. When the pan is hot, add enough oil to coat the bottom of the pan. Add the greens and cook until they wilt to 1/2 their original capacity. Add garlic and continue to cook for one more minute. Season to taste with salt and pepper.
Fold into grits.