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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

Description

Grits & Greens Casserole - The Huffington Post

Kitchen Daily