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Grits & Greens Casserole

March/April 2010

Your rating: None Average: 3.9 (69 votes)

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.



READER'S COMMENT:
"AWESOME! Used a frozen bag of chopped spinach thawed and squeezed dry - - had too much to do Easter morning in the kitchen to fool with fresh collards! Only one person at Easter Dinner wouldn't even try it!! A hit with our other...
Grits & Greens Casserole

8 Reviews for Grits & Greens Casserole

04/05/2010
Anonymous

AWESOME! Used a frozen bag of chopped spinach thawed and squeezed dry - - had too much to do Easter morning in the kitchen to fool with fresh collards!

Only one person at Easter Dinner wouldn't even try it!! A hit with our other guests!

Comments
03/10/2010
Anonymous

This was delicious. My husband actually changed his stance on collard greens after eating this! I agree with the first reviewer - it needs more salt. I used only one pound of collards and it was plenty. Next time I would add a teaspoon of salt to the grits, and possibly a tad more salsa, too. I served this for dinner with fish sticks, and it was the perfect southern feast.

Comments
03/09/2010
Anonymous

"Eat your greens" is what my husband's southern mamaw always told him, and she would have been proud to see that he and both our boys did, thanks to this fantastic, flavorful casserole! Made it vegetarian by using veggie broth and omitting the bacon. I sprinkled soy Bacos on top before serving. (Any sooner and they would have been soggy.) Made for a great main course - would have been fun with eggs on the side for a brunchy dinner. (Or for an actual brunch.) Only addition - needs WAY more salt than the recipe calls for. I seasoned both the grits and the greens to taste before putting the casserole together in the baking pan.

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