Grits & Greens Casserole

Name: Grits & Greens Casserole
Yield: 6
Ingredients: 4 slices bacon, chopped (optional); 2 teaspoons extra-virgin olive oil; 1 small onion, diced; 4 cloves garlic, minced; 2 cups reduced-sodium chicken broth or vegetable broth, divided; 1/4 teaspoon salt; 16 cups chopped collard greens or kale, stems removed (about 1 large bunch, 1 1/2-2 pounds); 2 cups water, plus more as needed; 1 cup grits (not instant); 3/4 cup shredded extra-sharp cheddar cheese, divided; 1/4 cup prepared salsa; 1 large egg, lightly beaten

Grits & Greens Casserole was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/grits-greens-casserole-recipe-12303.aspx" target="_blank">www.cooking.com.</a>

"Here we’ve combined two favorite Southern side dishes—grits and greens—into one casserole; it’s a natural choice to serve with Easter ham. Try omitting the bacon and using vegetable broth to make it a vegetarian dish. Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 1 day. Bake at 400°F until bubbling, about 30 minutes...."

INGREDIENTS

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4 slices bacon, chopped (optional)

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2 teaspoons extra-virgin olive oil

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1 small onion, diced

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4 cloves garlic, minced

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2 cups reduced-sodium chicken broth or vegetable broth, divided

•

1/4 teaspoon salt

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16 cups chopped collard greens or kale, stems removed (about 1 large bunch, 1 1/2-2 pounds)

•

2 cups water, plus more as needed

•

1 cup grits (not instant)

•

3/4 cup shredded extra-sharp cheddar cheese, divided

•

1/4 cup prepared salsa

•

1 large egg, lightly beaten

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