We Tried Traditional...

Now for something else.  Since I had some more collard greens in this week's haul, I went searching for something different to do with it.

This is what I found: Grits & Greens.What's not to love, cheesy grits, lots of bacon, and cheesy greens.  Further proof that the addition of cheese & bacon make everything better.  Even broiling for slightly too long (hence the blackened tips of the grits/cheese) didn't make a dent in the decadent flavor.  This is a great way to use a bunch of greens, and doesn't need to be collards.  Kale and Chard work, as would any other hearty green, though anything less hearty than spinach might wilt to nothingness.

 I plan on doing this again, and again, and again.