Created by dienia b on February 17, 2019
Step 1: Boil collard greens in 4 cups water with 1 tablespoon salt
Step 2: Boil for 20 minutes
Step 3: Drain
Step 4: In the same pan heat oil and add onions and jalapeno
Step 5: Add garlic
Step 6: Add spices
Step 7: Add stock
Step 8: Add greens back into pot simmer 45 minutes
Step 9: In another pan 25 minutes into the greens final cook start grits
Step 10: Cook the grits in boiling salted vegetable stock whisking slowly simmering on low until thickened stir in corn and cook 5 minutes more and stir in cheese off the heat
Step 11: Plate the grits on the bottom and greens over the top center