If you like kale or greens, this recipe is wonderful. The mellow cheese grits offsets the bitterness of the greens. The bacon adds a nice salty and smokey flavor. I use low fat cheddar, turkey bacon and I omit the egg to lower the cholesterol. I do not mix in the salsa, but offer it on the side. A 10 oz. bag of fresh, washed and chopped kale (or mixed greens) speeds up the process a lot.
Grits & Greens Casserole
From EatingWell: March/April 2010
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.
8 Reviews for Grits & Greens Casserole
I've made this now a number of times. I serve larger portions as a main dish (4 servings instead of 6). I've used various mixes of greens--"braising mix", chard, collards, whatever needs to be used. It was the recipe that made me decide that kale was edible! I have also halved the recipe, leaving out the egg. I usually use a bit more cheese and split the bacon between the top and the greens.
I omitted the cheese (since I am lactose intolerant) and added half a pack of silken tofu in with the grits and salsa. I also added paprika. I added half a red pepper to the onions and cooked the pepper and onions seperate from my kale and then added them together in a pot. I also added appx. a 1/2 cup of spinach to the kale for added veggie intake. To top the casserole, i used turkey bacon ( 5 slices) and about 1/4 cup of parm. cheese. Again SOOOOOO good!
This dish turned out much better than anticipated. I did use tofu bacon instead of the real stuff and two egg whites (no yolk). Collard greens are the better choice.
This recipe turned out much better than I had anticipated. I did use Tofu Bacon instead of the real stuff and two egg whites. Collard greens are the better choice.
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