Traditionally, collards are eaten on New Year’s Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year, as the leaves resemble folding money. I have never liked any kinds of greens – turnips, mustards or collards (well, except maybe the SPENDING kind!). Even if they aren’t your favorite either, this recipe is so incredibly good, I can’t imagine it without them! There is no bitterness, only creamy deliciousness, y’all!

Ingredients

• 2 cups half-and-half cream
• 8 cups chicken broth, divided
• 2 cups grits, regular
• 1 (16 ounce) bag collard greens, frozen
• 1 cup "I Can't Believe It's Not Butter" (light, if you can find it)
• 2-1/2 cups parmesan cheese (shredded or grated)
• 1 cup bacon, cooked and crumbled (look for pre-cooked lean center cut pieces in the salad aisle)
• 1/2 teaspoon fresh ground pepper (to taste)

Method

Step 1

Spray a 13" x 9" baking dish with non-stick cooking spray.

Step 2

Bring half-and-half & 6 cups of chicken broth to a boil, stir in grits & cook over medium heat until they return to a boil. Reduce to a simmer, cover & cook for 25-30 minutes, stirring occasionally. Add milk if needed to cook to desire consistency (should resemble slightly runny oatmeal when finished).

Step 3

Cook collards in remaining 2 cups of chicken broth for 10 minutes. Drain & blot dry with paper towel to remove excess water.

Step 4

Add butter & cheese to grits, stir until butter & cheese melt. Stir in collards and bacon.

Step 5

Place in casserole dish, top with crumbled bacon. Bake @ 350 degrees until lightly brown on top.

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