Greens With Cheesy Grits

Trader Joe’s sells a Southern Greens Blend made up of spinach along with mustard, turnip and collard greens. Pre-washed and pre-cut, this mix saves prep time. One suggestion: don’t use more than ½ spinach in the mix or the dish might get too watery.
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Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


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Ingredients for 8 servings

For the greens:

4 oz. bacon

1½ C. chopped onions

1 lb. mix of hearty greens (e.g., kale, chard, collards)

1, 28-oz. can whole, peeled plum tomatoes with basil

2 C. chicken or vegetable broth

1 tsp. garlic salt

Salt and pepper to taste

For the grits:

2½ C. milk

2 C. grits (also called polenta)

5 C. chicken or vegetable broth

2-3 C. shredded cheddar cheese

Chopped parsely, optional



To prepare the greens: In a large, deep skillet, cook the bacon, but don’t make it crisp. Remove the bacon, tear it into small pieces (about H” each) and set aside.


Drain all but 2 Tb. of bacon fat from the skillet. Add onions and cook over medium heat until onions start to become tender, 3-5 minutes. Add greens and sauté for 3-5 minutes. Add tomatoes, broth, garlic salt, salt and pepper. Break tomatoes into smaller pieces with the side of a spoon. Bring to a boil.


Reduce to a simmer and cook until greens become tender, about 15-25 minutes depending on the type of greens you use. For a soupy consistency, cook for a shorter time. For a stew-y consistency, cook for a longer time.


To prepare the grits: In a large saucepan off the heat, stir grits and milk together. In another saucepan, heat broth to boiling. Once broth boils, whisk it into the grits mixture and again bring to a boil. Whisking constantly, cook for 5 minutes or until mixture thickens. (You might want to wear oven mitts while you whisk, as the grits sometimes bubble up and can burn your skin.) Stir in cheese.


To serve, put a ladleful of grits in each bowl, and make a well in the middle with the bottom of the ladle. Spoon a ladleful of greens into the well. Sprinkle with extra cheese and parsley if desired.

View instructions at
County Lines Magazine

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