Spray 12 muffin cups with pam, or line with foil cup cake liners.
Heat oven to 350 degrees if you want to heat them after you get the muffins ready.
In large stock pot, bring 2 cups chicken broth to a boil. Add Greens and cook until tender, (about 10 minutes) pour greens into colendar and let them drain while you cook the grits.
Rinse stock pot, and combine 6 cups broth and 2 cups milk. Bring to a boil and stir in grits. Cook over medium heat until the grits come to a boil, then turn the heat to simmer. Stir often so that the grits will not clump up or stick and burn. Cook until done. If your not familiar with grits, they are done when they are the consistancy of runny oatmeal. If they turn out too thick, you can add a little milk until you get it right.
After the grits are done, turn off heat and add two sticks butter, 3 cups parmesan cheese , pepper and 1 cup bacon to the grits and stir.
Squeeze the remaining liquid out of the greens and add to grits, mixing well.
Fill muffin cups to the top, and add more cheese and bacon bits to the top of grits if desired. The mixture will not rise, or fall, so what you put in the cup is the size you will end up with. Let the cups sit for 10 minutes if you want to serve them at room temprature, or bake for 10 minutes or until cheese is melted.