| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Whipping cream |
| 4 |
c |
Chicken broth, divide |
| 1 |
c |
Stone-ground grits |
| 1/4 |
c |
Milk (up To 1/2) |
| 1 |
lb |
Fresh collard greens |
| 1/4 |
c |
Butter or margarine |
| 1 |
c |
Parmesan, grate (up To 1-1/2) |
| 1/4 |
ts |
Fresh ground pepper (up To 1/2) |
|
|
Cooked bacon or ham; cube, for garnish |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
Combine whipping cream and 3 c broth in a large pan. Bring to a boil;
gradually stir in grits. Cover over medium heat until mixture returns to a
boil; cover, reduce heat, and simmer for 25 to 30 minutes, stirring
frequently. Gradually add milk, if necessary, for desired consistency.
Remove and discard the stems and any discolored spots from greens. Wash
greens thoroughly, drain and cut into 1/2" strips. Combine greens and
remaining 1 c broth in a large skillet; bring to a boil. Cover, reduce heat
and simmer 5 minutes or until greens are tender. Drain and plunge into ice
water to stop the cooking process. Drain well on paper towels. Add butter,
cheese and pepper to grits, stirring until butter and cheese melt. Stir in
greens. Cook, stirring constantly, until thoroughly heated. Garnish with
bacon or ham. Source: Southern Living.
Posted to MM-Recipes Digest V4 #082 by Simps <c.simpson@worldnet.att.net>
on Mar 22, 1997
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