Here we’ve combined two favorite Southern side dishes—grits and
greens—into one casserole; it’s a natural choice to serve with Easter
ham. Try omitting the bacon and using vegetable broth to make it a
6 servings, about 1 cup each
Active Time: Total Time:
4 slices bacon, chopped (optional)
2 teaspoons extra-virgin olive oil
1 small onion, diced
4 cloves garlic, minced
2 cups reduced-sodium chicken broth or vegetable broth, divided
1/4 teaspoon salt
16 cups chopped collard greens or kale, stems removed (about 1 large bunch, 1 1/2-2 pounds)
2 cups water, plus more as needed
1 cup grits (not instant)
3/4 cup shredded extra-sharp Cheddar cheese, divided
1/4 cup prepared salsa
1 large egg, lightly beaten
Preheat oven to 400°F. Coat an 8-inch-square baking dish with cooking spray.
Place bacon (if using) in a large Dutch oven. Cook over
medium heat, stirring often, until crispy, 4 to 6 minutes. Remove with a
slotted spoon to a paper towel-lined plate to drain. Pour off the bacon
Return the pot to medium-low heat; add oil, onion and
garlic and cook, stirring often, until fragrant and starting to brown in
spots, 2 to 8 minutes (cooking time will be quicker if you started with
bacon). Add 1 cup broth and salt; bring to a boil over high heat. Add
collards (or kale); stir until wilted down to about one-third the volume
and bright green, 1 to 2 minutes. Cover, reduce heat to medium-low and
simmer, stirring occasionally, until tender, 18 to 20 minutes. Adjust
heat during cooking to maintain a simmer, and add water, 1/4 cup at a
time, if the pan seems dry.
Meanwhile, bring 2 cups water and the remaining 1 cup
broth to a boil in a large saucepan. Pour in grits in a steady stream,
whisking constantly. Bring to a simmer, whisking constantly. Reduce heat
to medium-low and cook, whisking often, until thick, about 5 minutes.
Combine 1/2 cup cheese, salsa and egg in a small bowl. Remove the grits
from the heat and quickly stir in the cheese mixture until combined.
Working quickly, spread about half the grits in the
prepared baking dish. Top with greens, spreading evenly. Spread the
remaining grits over the greens. Sprinkle with the remaining 1/4 cup
cheese and the reserved bacon (if using).
Bake the casserole until hot and bubbling, about 20 minutes. Let stand for about 10 minutes before serving.
Tips & Notes
Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 1 day. Bake at 400°F until bubbling, about 30 minutes.
8 g fat
( 3 g sat , 2 g mono
50 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 11 g protein; 4 g fiber; 473 mg sodium; 335 mg potassium. Nutrition Bonus: Vitamin A (134% daily value), Folate (66% dv), Vitamin C (60% dv), Calcium (26% dv) Carbohydrate Servings: 2 Exchanges: 1 1/2 starch, 1 vegetable, 1/2 high-fat meat, 1/2 fat.