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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

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