Thursday, November 13, 2008

Grits & Greens

1 cup Whipping Cream
1 cup Grits
1 pound fresh Collard Greens
1 to 1 1/2 cups fresh grated Parmesan Cheese
4 cups Chicken Broth, divided
1/4 to 1/2 cup Milk
1/4 cup Butter or Margarine
1/4 to 1/2 teaspoon ground Black Pepper
Garnishes: Chopped Bacon or Ham

Combine whipping cream and 3 cups chicken broth in large saucepan. Bring to a boil and stir in grits. Cover and cook stirring frequently on low heat for 25 to 30 minutes. Add milk if necessary. Remove and discard stems and any spots on collard leaves. Wash and drain. Cut into 1/2" strips. Combine greens and 1 cup chicken broth in large skillet. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until tender. Drain and plunge into ice water to stop the cooking process. Drain well on paper towels. Add butter, cheese and pepper to grits, stirring until butter and cheese melt. Stir in greens. Cook, stirring constantly, until thoroughly heated. Add garnishes.

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