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