Directions:
- Grease 13 x 9 baking dish. Bring cream & 6 cups of chicken broth to a boil, stir in grits & cook over medium heat until they return to a boil. Reduce to a simmer, cover & cook for 25-30 minutes, stirring occasionally. Add milk if needed to cook to desire consistency (should resemble slightly runny oatmeal when finished).
- Cook collards in remaining 2 cups of chicken broth for 10 minutes. Drain & blot dry with paper towel to remove excess water. Add butter & cheese to grits, stir until butter & cheese melt. Stir in collards. Place in casserole dish, top with crumbled bacon. Bake 350 degrees until lightly brown on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 414.98 Kcal (1737 kJ) | ||
| Calories from fat | 270 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30g | 46% | |
|---|---|---|---|
| Cholesterol | 87.9mg | 29% | |
| Sodium | 1058.38mg | 44% | |
| Potassium | 246.22mg | 5% | |
| Total Carbs | 22.38g | 7% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 12.72g | 25% | |
| Vitamin C | 12.1mg | 20% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.2mg | 6% | |
| Calcium | 265.6mg | 27% | |
| Amount Per 100 g | |||
| Calories | 164.87 Kcal (690 kJ) | ||
| Calories from fat | 107.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.92g | 46% | |
|---|---|---|---|
| Cholesterol | 34.92mg | 29% | |
| Sodium | 420.48mg | 44% | |
| Potassium | 97.82mg | 5% | |
| Total Carbs | 8.89g | 7% | |
| Sugars | 0.19g | 2% | |
| Dietary Fiber | 0.56g | 6% | |
| Protein | 5.05g | 25% | |
| Vitamin C | 4.8mg | 20% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.5mg | 6% | |
| Calcium | 105.5mg | 27% | |
* 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.
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