Spiked Collards and Turnips over Yellow Grits

Kristi Baitcher sent this wonderful recipe!


4 slices bacon, chopped

1 onion, chopped

2 cups chicken stock

2 cups whole milk

Kosher salt and freshly ground black pepper

1 cup quick cooking yellow grits

1 cup grated smoked Gouda

2 tablespoons whole milk/half and half

Collard Greens:

1 large bundle collard greens (about 1 pound), washed well

3 small turnips, peeled and diced

1 tablespoon olive oil

5 garlic cloves, minced

2 tbs brown sugar

2 tbs whiskey/bourbon

Kosher salt and freshly ground black pepper

1/4 cup chicken stock


For the Grits:
Add the bacon to medium saucepan over medium heat. Stir with a wooden spoon until some of the fat is rendered. Add the onion and saute until tender and the bacon is cooked and crisp, about 3 to 5 minutes. Use a paper towel to soak up unwanted bacon grease. Add the chicken stock, milk, and salt and pepper, to taste, and bring to a boil. Once boiling, gradually add the grits in a low steady stream, whisking continually. Reduce the heat to low and stir frequently until the liquid is almost absorbed and the grits are thick, about 10 minutes. Add the smoked Gouda, whisking all the while to melt the cheese. Stir in heavy cream and butter. Taste for seasoning and add salt and pepper, if needed. Sprinkle with chives and serve immediately with the Collard Greens.
For the Collard Greens:
Remove and discard the tough stems and center ribs of the collard greens. Stack the leaves and roll tightly into a cylinder. Thinly slice the collards into ribbons about 1/4th of an inch thick. Repeat with any remaining collard greens. Heat a large skillet over medium heat and add the olive oil. When the oil shimmers add the garlic and saute for 30 seconds. Add the collard greens, toss quickly with tongs, and saute until bright green, about 3 to 4 minutes. Add the brown sugar and whiskey. Saute for another minute. Season with salt and pepper, to taste. Stir in the chicken stock and cook until the liquid evaporates, another 2 minutes. Serve immediately with the Grits.