This recipe reflects a New South twist on collards.
Editor's Favorite; Quick & Easy
Oxmoor House MAY 2004
Wash collard greens thoroughly, and cut off stems. Stack leaves; roll up lengthwise. Cut 2 lengthwise slits down leaves; cut crosswise into 1/4" strips, and set aside.
Melt butter over medium heat in a saucepan. Add onion; sauté 3 minutes or until tender. Add collard greens; sprinkle with water, and cook, covered, 4 to 5 minutes or until greens are tender.
Combine broth and cream in a large saucepan; bring to a simmer over medium heat. Reduce heat to low; stir in grits, and cook, uncovered, 10 minutes. Add cheese; stir until melted. Stir in cooked collard greens.
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