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Braised Collard Greens on Grits Cakes (Food Network Kitchens) Recipe

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Braised Collard Greens on Grits Cakes (Food Network Kitchens)
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Ingredients
17
Count
Nutrition
555
Calories
Total time
210
Minutes
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Ingredients:

Directions:

  1. Grits:
  2. Butter a half-sheet pan (about 12 by 17 inches), line it with parchment paper, and butter the parchment paper. Set aside.
  3. Bring the broth, salt, white pepper, and cayenne to a boil in a medium saucepan over high heat. With broth mixture at a boil, gradually pour in the grits, while whisking constantly. After the grits are incorporated, reduce heat to a simmer, and cook, stirring constantly, until the grits are thick, about 5 minutes. Add the cheese and stir until melted. Spread the grits in an even layer about 1/2-inch thick in the prepared pan and refrigerate until set and firm, at least 1 hour.
  4. Greens:
  5. Bring the smoked turkey stock to a boil in a medium saucepan over high heat. Add the greens and adjust the heat to maintain a simmer. Cook, stirring occasionally, until greens are tender and liquid has evaporated, about 1 hour. Remove from heat and add the cider vinegar. Keep warm while frying the grits cakes.
  6. When the grits are set and firm, turn the grits out onto a clean cutting board. Using a 1 1/2-inch round or square cutter, cut the grits into small cakes. Put some instant flour on a plate and season with salt and pepper, to taste. Dredge the cakes in the seasoned flour. Heat the olive oil in a large skillet, and fry the cakes, in batches, until golden brown, about 3 to 4 minutes per side. Remove from the pan and drain on a paper towel-lined plate.
  7. Top each grits cake with some of the braised greens and serve.
  8. Copyright 2005 Television Food Network, G.P. All rights reserved.
  9. Smoked Turkey Stock:
  10. Bring 3 quarts of water to a boil in a large pot. Add all the ingredients, reduce heat, and simmer for 1 hour. Strain the broth into a large bowl or plastic container. If not using immediately, fill the sink up with ice water to come about halfway up the sides of the container. Nestle the broth in the ice bath and stir it periodically to cool it down. Cover and refrigerate for up to 5 days or freeze for up to 3 months.
  11. Yield: approximately 2 1/2 quarts
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 554.79 Kcal (2323 kJ)
Calories from fat 37.99 Kcal
% Daily Value*
Total Fat 4.22g 6%
Cholesterol 12.06mg 4%
Sodium 10493.04mg 437%
Potassium 2810.34mg 60%
Total Carbs 30.03g 10%
Sugars 0.81g 3%
Dietary Fiber 0.58g 2%
Protein 75.62g 151%
Vitamin C 1.1mg 2%
Iron 24.1mg 134%
Calcium 30.2mg 3%
Amount Per 100 g
Calories 9.49 Kcal (40 kJ)
Calories from fat 0.65 Kcal
% Daily Value*
Total Fat 0.07g 6%
Cholesterol 0.21mg 4%
Sodium 179.45mg 437%
Potassium 48.06mg 60%
Total Carbs 0.51g 10%
Sugars 0.01g 3%
Dietary Fiber 0.01g 2%
Protein 1.29g 151%
Iron 0.4mg 134%
Calcium 0.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.3
    Points
  • 11
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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