In my never ending quest to convice Joey that he does, in fact love greens, I pulled out the big guns - mix them with bacon, cheese, and grits. And guess what? It worked! As a matter of fact, we all really enjoyed this meal. I served this with sauteed apples and onions to round out a wonderful weeknight dinner.
For a meal that sounds indulgent, this is actually surprisingly light. Sure, there is bacon and cheese, but its used sparingly, and that's pretty much the only source of fat. It also contains a pound of greens, which we all know are a powerful superfood. And I made it even healthier (and allergen free for Caroline) by replacing the egg with pumpkin. I'll admit that I was a little nervous about the substitution, but I think it actually worked really well. The pumpkin gave a nice subtle flavor, and the grits still had a great creamy texture. Topped with hot sauce, this was such a great and comforting dinner. This can also easily be made vegetarian by omitting the bacon (just use olive oil to cook the onions) and replacing the chicken broth with vegetable broth or water. With all the kale, turnip, and mustard greens we'll be receiving in our CSA this fall, grits and greens casserole is sure to become a dinner (or brunch) staple.
Grits and Greens Casserole
adapted from Savour Fare, orginally from Eating Well Magazine