EVER WONDER WHAT TO DO WITH YOUR LEFT OVER GRITS or greens? Put them in a freezer bag and whip them out when you need a good go-to dip. Drain the pre-cooked greens of course before adding to the recipe. GRITS AND GREENS DIP 1 tablespoon olive oil/ bacon drippings 2 small bunches fresh collard greens, rinsed and chopped 5 - 8 bacon slices, chopped 1/2 sweet onion, chopped 2 garlic cloves, chopped 1/4 cup dry white cooking wine 12 ounces cream cheese, cut into pieces 1 (8-oz.) container sour cream 1 1/2 c prepared grits 1/2 teaspoon red pepper flakes freshly ground black pepper 1/2 cup and 1/4 cup freshly grated Parmesan, divided Cook bacon in dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving some drippings in Dutch oven. Heat oil/drippings in Dutch oven at medium heat. Add collard greens and cover, allowing to wilt for about 10 minutes, stirring as necessary. Remove to a separate bowl. Sauté onions in hot drippings until tender, about 4 – 5 minutes. Add garlic and saute for another 30 seconds. Pour in wine and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in collard greens, bacon, cream cheese, sour cream, grits, red pepper flakes, and 1/2 cup Parmesan cheese. Season liberally with pepper. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish or a sour dough bread bowl). Sprinkle evenly with remaining 1/4 cup Parmesan cheese. Bake 15 minutes at 350. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Serve with saltines. YIELDS: 4 cups Joanie Woodcock, here is the recipe share it!
Posted on: Fri, 01 Nov 2013 18:43:15 +0000
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