This was truly delicious. I was expecting it to be a tad bland because there aren't that many spices/add-ins but you really do not need to play with this recipe. Made the following variations because of resources in the house/dietary restrictions: Kept the meat to the side so everyone could put it on top of the dish as they chose. Didn't have bacon in the house so we used ground meat instead seasoned it with a garlic & herb seasoning from McCormick's to add a little flavor.
Just Great! 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. Pros: Tasty and Nutritious
I amended the recipe but it was SO good! 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!
Great Way to Get Your Greens! 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. Pros: low calorie filling nutritious
Tasty and Healthy 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.
"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.
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.
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.
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!
