Grits and greens

Grits and Greens Casserole

Preheat the oven to 350. Dice bacon and cook in a medium skillet until it is nice and crisp. Drain bacon on a paper towel and set it aside. In the same skillet as the bacon...

All y’all Southerners out there know and love this casserole. It’s rich with cream, two kinds of cheese and lots of bacon. However, the addition of collards and tomatoes shine bright…

For a double dose of Southern flavor, add cooked greens to a bowl of local stone-ground grits.

Grits ‘n’ Greens Casserole

Southern Style Cheesy Grits and Greens Casserole - Jett's Kitchen

This hearty grits and spinach casserole will fill you up with minimal effort. Everything can be made and assembled ahead of time - just wait till the morning of to bake and add the baked eggs.

Southern comfort in a bowl, these Grits and Greens Supreme combine creamy grits, roasted veggies, chickpeas, and kale. Gluten free & Vegan!

Bacon Cheese Grits with Collard Greens Recipe : Patrick and Gina Neely : Food Network

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.

See Aimee Cook easy weeknight meals and other tasty treats!

This grits and greens recipe is a savory breakfast favourite that's simple yet delicious. Comfort food lovers will love sharing a bowl of this one.

Grits and greens casserole from the novel Hissy Fit

Yield: 4 to 6 servings

Heap these Southern home-style greens over grits for a satisfying supper. Don’t forget to add a splash of hot sauce and a squeeze of lemon.

Greens and Grits Casserole is a delectable and soulful southern dish, rich in flavor and texture. This recipe is a delightful blend of creamy grits, seasoned collard greens, and savory cheeses. The dish is topped with crispy bacon and melted smoked gouda, creating an irresistible crunchy and cheesy crust.

From EatingWell.com Here we've combined two favorite Southern side dishes — grits and greens — into one casserole that's a natural choice to serve with Easter ham. Try omitting the bacon and using vegetable broth to make it a vegetarian dish.

Growing up, Howard didn't often eat grits. Her mother, Scarlett, usually made rice because it was faster and easier to prepare. That's exactly why taking the time to make a pot of grits from scratch feels holiday-worthy to Howard. Here, she pairs them with stewed greens and a spicy, buttery sauce for a creamy side dish that works for any meal of the day.

In my never ending quest to convice Joey that he does, in fact love greens, I pulled out the big guns - mix them with bacon, cheese, and gr...

Get Grits and Greens Casserole Recipe from Food Network