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

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. 

8115 Jeanette St.

You Might Also Like

Grill Talk

Quick and easy for hot days

Tales and the Mule

The cocktail world’s beating heart

Throw Me A Cabbage

Irish traditions; international recipes

In the Mix

Our guide to great rum drinks

For The Grill

4 light and easy recipes

Add your comment:
Edit ModuleShow Tags

Latest Posts

Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags