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 vegetarian dish.
- 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 degrees F. Coat an 8-inch-square baking dish with cooking spray.
Place the 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 fat.
Return the pot to medium-low heat; add the 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 the collards (or kale); stir until wilted down to about 1/3 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 the 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 the 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 1/2 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.
Tip: Make Ahead: Prepare through Step 5, cover and refrigerate for up to 1 day. Bake at 400 degrees F until bubbling, about 30 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
226 calories; 8g total fat; 3g total saturated fat; 50mg cholesterol; 473mg sodium; 31g carbohydrates; 4g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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