Grits and Greens
This is a recipe my aunt has been making for years. I'm not sure where the recipe came from, but it's a southern breakfast to a tee!! It also makes a good side dish for supper.
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INGREDIENTS
Nutrition- 3cups whole milk
- 1cup heavy cream
- 1
- 6tablespoons butter
- 11 lb collard greens or 1 lb mustard greens (just one or any combination)
- 1 1⁄2cups freshly grated parmesan cheese
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DIRECTIONS
- Combine the milk and the cream in a heavy pan and heat to just under a boil.
- Stir in the grits and cook 5-10 minutes, stirring often to prevent scorching.
- Remove from heat.
- Stir in 2 T of the butter.
- In the meantime, place the greens, still wet from washing, in a large skillet.
- Cook them with the rest of the butter over medium heat for about 5 minutes or until thoroughly wilted.
- Add the greens to the grits.
- Stir in the parmesan cheese and season with salt and pepper.
- Can be served as is, or you can pour in a greased casserole dish and top with a little more cheese, then broil.
- (I suggest the latter).
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