Grits & Greens

So tasty I almost forgot to take a picture

Grits & Greens

1 onion, halved & sliced thin
1 pint sweet mini peppers, sliced
1 head collards, washed, de-stemmed & sliced
1 tsp. Hungarian hot paprika
1 tsp. ground cumin
1 tsp. ground chipotle
1/4 c. Water
1 c. Good quality tomato sauce
Batons of cooked bacon
1/2 c. Yellow grits
2 c. Mixed water & milk
Splash balsamic vinegar

Sautée onions and peppers over medium until very soft and starting to caramelize. Add 1/2 of the tomato sauce, collards, spices & salt & pepper to taste. Cook, stirring occasionally 2 mins or until well incorporated. Add water and cook, stirring occasionally and adding tomato sauce when the mixture looks too dry, 15 mins. Or until collards are softened and look done. Add remaining sauce and vinegar, taste for seasoning and adjust.

While the greens are cooking, make the grits. Over high heat, combine milk and grits with 1/2 tsp. Salt in a saucepan. Whisk continuously until the mixture comes to a boil. Cover and reduce eat to a simmer. Simmer 5 mins.

Serve immediately.

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