Grits and Greens
| Yield: | 6 Servings |
| Categories: | Vegetables |
| WALDINE VAN GEFFEN VGHC42A | ||
| 1 | c | Whipping cream |
| 4 | c | Chicken broth, divide |
| 1 | c | Stone-ground grits |
| 1/4 | c | Milk (up To 1/2) |
| 1 | lb | Fresh collard greens |
| 1/4 | c | Butter or margarine |
| 1 | c | Parmesan, grate (up To 1-1/2) |
| 1/4 | ts | Fresh ground pepper (up To 1/2) |
| Cooked bacon or ham; cube, for garnish |
Advertisement