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Nutrition Facts
Serving Size 1 (319g) Recipe makes 5 servings The following items or measurements are not included below: 1/2 collard greens
Calories 637
Calories from Fat 426		(66%)
Amount Per Serving		%DV
	Total Fat 47.4g	72%
	Saturated Fat 25.0g	124%
	Monounsaturated Fat 15.8g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 131mg		43%
Sodium 875mg		36%
Potassium 355mg		10%
Total Carbohydrate 33.7g		11%
	Dietary Fiber 0.6g	2%
	Sugars 3.3g
Protein 19.3g		38%
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Grits and Greens

Recipe #379464 | 42 min | 8 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: breezermom
Jun 28, 2009

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.

SERVES 5 (change servings and units)

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.