Grits and Greens

By tlhoover

Ingredients

• Grits:
• 4 cups water
• ½ tsp salt
• 2 tbsp butter
• 1 ½ cups stone ground grits
• ¼ cup cream
• ½ cup cheddar cheese, grated
• Greens:
• Olive Oil
• 1 bunch of favorite greens, chiffonade, such as collards, spinach or beet
• 4 tbsp garlic, grated or pressed

Preparation

Step 1

Grits:
• Bring water, salt and butter to a boil
• Stir in grits, reduce heat to low, and cook stirring occasionally until grits are thick and creamy (about 40 min)
• Remove from heat, and stir in cream cheese

Greens:
• Heat a large sauté pan over medium high heat
• When the pan is hot, add enough oil to coat the bottom of the pan
• When hot add the greens and cook until the greens wilt to ½ their original capacity
• Add garlic and continue to cook for one more minute and remove the pan from the heat
• Fold cooked greens into grits and season to taste with salt and pepper