Grits and Greens Recipe - How to Make the Best Southern Grits and Greens

collard greens

🥗Healthier: kale

💰Cheaper: spinach

Kale is more nutrient-dense, while spinach is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is budget-friendly.

Bring 2 cups of chicken broth to a boil.

Wash and prepare collard greens by removing thick stems.

Add collard greens to the boiling chicken broth with a sprinkle of salt and red pepper flakes.

Allow greens to wilt down in the broth.

Cook 10 strips of bacon until crispy in a separate pan.

Remove bacon and drain most of the grease, leaving about 1-2 teaspoons.

Sauté 1 diced onion in the remaining bacon grease until soft.

In a large pot, add 2 cups of half and half and 6 cups of chicken broth, bringing it to a simmer.

Season the broth with garlic powder, onion powder, kosher salt, and black pepper.

Add stone ground grits to the simmering broth and stir.

Add hot sauce to the grits mixture.

Let the grits cook for 23 minutes, stirring occasionally.

Strain the collard greens to remove excess liquid and chop them into smaller pieces.

Add the chopped greens back into the pot with the grits and stir.

Mix in 3 cups of cheese and save some for topping.

Optionally add butter to the mixture.

Cooking Techniques

Equipment Needed

Spice Level: