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.