Fontina Grits and Collards |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe reflects a New South twist on collards. Ingredients:
3/4 pound collard greens |
1/4 cup butter or margarine |
1 cup finely chopped sweet onion |
2 tablespoons water |
1 1/2 cups chicken broth |
1 1/4 cups heavy whipping cream |
1/2 cup uncooked quick-cooking grits |
1/2 pound fontina cheese, cut into small cubes |
Directions:
1. 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.
2. 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.
3. 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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