Bacon Cheese Grits with Collard Greens Recipe

Bacon Cheese Grits with Collard Greens Recipe | The Neelys

Bacon Cheese Grits paired with Collard Greens
Level: Easy
Yield: 4 to 6 servings
* Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
Calories: 424
Total Fat: 25 g
Saturated Fat: 12 g
Carbohydrates: 35 g
Dietary Fiber: 4 g
Sugar: 8 g
Protein: 16 g
Cholesterol: 61 mg
Sodium: 808 mg

Total: 45 min
Prep: 15 min
Cook: 30 min

Ingredients

Grits:

• 4 slices bacon, diced
• 1 onion, diced
• 2 cups chicken broth
• 2 cups whole milk
• Kosher salt and freshly ground black pepper
• 1 cup quick-cooking grits
• 1 cup shredded smoked Gouda cheese
• 2 tablespoons heavy cream
• Butter, for finishing
• Chopped chives, for topping

Collard Greens:

• 1 large bunch collard greens (about 1 pound), thoroughly washed
• 1 tablespoon olive oil
• 5 garlic cloves, finely chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup chicken broth

Instructions

1. For the Grits:

1. Place the bacon in a medium saucepan over medium heat. Use a wooden spoon to stir until some fat has been released. Add the onion and cook until softened and the bacon becomes crispy, around 3 to 5 minutes.
2. Pour in the chicken broth, milk, and season with salt and pepper to taste. Bring the mixture to a boil.
3. When it starts boiling, slowly pour in the grits in a steady thin stream while whisking constantly. Lower the heat to low and stir often until the liquid is mostly absorbed and the grits thicken up, about 10 minutes.
4. Incorporate the smoked Gouda cheese, continuing to whisk until it fully melts. Mix in the heavy cream and butter. Check the seasoning and adjust with more salt and pepper if necessary. Garnish with chopped chives and serve right away alongside the Collard Greens.

For the Collard Greens:

5. Trim away the tough stems and thick center ribs from the collard greens. Layer the leaves, roll them into a tight roll, and slice into thin ribbons approximately 1/16th of an inch wide. Continue with the rest of the greens.
6. Warm a large skillet over medium heat and pour in the olive oil. Once the oil is shimmering, add the garlic and cook for 30 seconds. Toss in the collard greens, quickly stir with tongs, and saut until they turn vibrant green, about 3 to 4 minutes. Season with salt and pepper as desired. Add the chicken broth and continue cooking until the liquid mostly evaporates, about 2 more minutes. Serve hot with the prepared grits.

Transform your kitchen into a Southern haven with this irresistible Bacon Cheese Grits with Collard Greens from The Neelyscreamy, smoky grits meet tender, garlicky greens in under 45 minutes! Imagine crispy bacon infusing onions with savory depth, quick grits blooming into luxurious perfection with melted Gouda, cream, and butter for that gooey, comforting bite. Paired with vibrant collards that wilt just right, preserving their earthy pop, this easy dish delivers restaurant-worthy indulgence.

At 424 calories per serving, it's a balanced treat: rich fats for satisfaction, grits for energy, and greens for fiber. Pro tips to shine: Render bacon first for flavor magic, use quick grits for speed (or stone-ground for extra corn soul), freshly grind pepper, and sprinkle chives for freshness. Go veggie with oil and stock swaps. Leftovers? Reheat with milk or fry into brunch patties!

Embodying Memphis flair from the Neelys' Down Home cookbook, it's versatilebrunch star, BBQ side, or holiday warmer. The greens' bitterness perfectly cuts the richness, a Southern classic. Pair with Neely BBQ sauce or pecan cornbread for epic feasts. Fire up your stove and savor accessible excellenceyour family will rave![1][2]