Braised Kale Over Baked Cheese Grits

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Oxmoor House


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2 cups organic vegetable broth (such as Swanson Certified Organic)

2 cups water

1 cup uncooked stone-ground yellow grits

1 teaspoon black pepper, divided

1 cup 1% low-fat milk

2 large eggs, beaten

1/4 cup grated Parmigiano-Reggiano cheese

1 garlic clove, halved

2 quarts water

1 (1-pound) bag prewashed kale (such as Glory), coarsely chopped

1 tablespoon olive oil

1/2 cup sliced onion (1 small)

3 garlic cloves, coarsely chopped

1/4 teaspoon salt

2 tablespoons balsamic vinegar

6 teaspoons crumbled goat cheese

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