Edit ModuleShow Tags

Grits and Greens

Chef Nathaniel Zimet of Boucherie brings a new crunch to an old favorite.

Chef Nathaniel Zimet

Jeffery Johnston

Grit Crackers with Collards

Collards
2 Vidalia onions, medium dice
1/2 cup garlic, minced
3 Tablespoons thyme
2 Tablespoons crushed red pepper
1 pound Bbacon, medium dice
8 bunches collard greens; stemmed, washed, rough chopped
6 quarts stock


Render bacon until almost crispy. Add onion, garlic, thyme and crushed red pepper, and sauté. Add stock and bring to a boil. Add collards and cook on low until soft; season to taste.

Grit Crackers
1 gallon water
1 quart yellow grits
Salt and pepper to taste


Bring water to a boil. Stir in grits, season and cook on low until thick. Spread on a greased pan, cool, cut into strips and fry!

Spoon the collards into a bowl (they’re served here with steamed mussels) and stand the grit crackers in the center. 

Boucherie
8115 Jeanette St.
862-5514

You Might Also Like

Grill Talk

Quick and easy for hot days

Growing a Green Thumb

Do-It-Yourself Tips for Making the Most out of Your Garden

Signature Holiday Cocktail and Dessert

Tales and the Mule

The cocktail world’s beating heart

Throw Me A Cabbage

Irish traditions; international recipes

Add your comment:
Edit ModuleShow Tags

Latest Posts

Gut Instinct

Trying to learn to trust yourself in the age of too much information

Cajun Comic Relief Provides Comedy For All Ages

Perfect Timing

A 12-month planning schedule for your wedding

Minis and Multiples

Travel-sized versions of the best beauty products to keep you glam from the aisle to the isles

An Opening on Oak and a Closing on Baronne

Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags