Grits And Greens Casserole

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• 4 slices bacon, chopped (optional)
• 2 teaspoons extra-virgin olive oil
• 1 small onion, diced
• 4 garlic cloves, minced
• 2 cups reduced-sodium chicken broth or 2 cups vegetable broth, divided
• 1/4 teaspoon salt
• 16 cups chopped collard greens (about 1 large bunch, 1 1/2-2 pounds) or 16 cups kale, stems removed (about 1 large bunch, 1 1/2-2 pounds)
• 2 cups water, plus more as needed
• 1 cup grits (not instant)
• 3/4 cup shredded extra-sharp cheddar cheese, divided
• 1/4 cup prepared salsa
• 1 large egg, lightly beaten

Recipe

• 1 preheat oven to 400°f coat an 8-inch-square baking dish with cooking spray.
• 2 place bacon (if using) in a large dutch oven. cook over medium heat, stirring often, until crispy, 4 to 6 minutes. remove with a slotted spoon to a paper towel-lined plate to drain. pour off the bacon fat.
• 3 return the pot to medium-low heat; add oil, onion, and garlic and cook, stirring often, until fragrant and starting to brown in spots, 2 to 8 minutes (cooking time will be quicker if you started with bacon). add 1 cup broth and salt; bring to a boil over high heat. add collards (or kale); stir until wilted down to about one-third the volume and bright green, 1 to 2 minutes. cover, reduce heat to medium-low, and simmer, stirring occasionally, until tender, 18 to 20 minutes. adjust heat during cooking to maintain a simmer, and add water, 1/4 cup at a time, if the pan seems dry.
• 4 meanwhile, bring 2 cups water and the remaining 1 cup broth to a boil in a large saucepan. pour in grits in a steady stream, whisking constantly. bring to a simmer, whisking constantly. reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. combine 1/2 cup cheese, salsa, and egg in a small bowl. remove the grits from the heat and quickly stir in the cheese mixture until combined.
• 5 working quickly, spread about half the grits in the prepared baking dish. top with greens, spreading evenly. spread the remaining grits over the greens. sprinkle with the remaining 1/4 cup cheese and the reserved bacon (if using).
• 6 bake the casserole until hot and bubbling, about 20 minutes. let stand for about 10 minutes before serving.