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.
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.
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.