Braised Kale over Baked Cheese Grits

Name: Braised Kale over Baked Cheese Grits
Prep time: 1 h 8 min
Cook time: 1 h 8 min
Total time: 1 h 8 min
Yield: 4
Cuisine: Southern
Ingredients: 2 Tbsps balsamic vinegar; 1 teaspoon black pepper, divided; 2 larges eggs, beaten; 1 garlic clove, halved; 3 garlic cloves, coarsely chopped; 6 teaspoons crumbled goat cheese; 454 grams prewashed kale (such as Glory), coarsely chopped; 237 milliliters 1% low-fat milk; 1 Tbsp olive oil; 118 milliliters sliced onion (1 small); 59 milliliters grated Parmigiano-Reggiano cheese; 0 teaspoons salt; 237 milliliters uncooked stone-ground yellow grits; 473 milliliters organic vegetable broth (such as Swanson Certified Organic); 473 milliliters water; 2 liters water

Braised Kale over Baked Cheese Grits is a gluten free and primal recipe with 4 servings. This recipe covers 33% of your daily requirements of vitamins and minerals. This morn meal has 263 calories, 16g of protein, and 14g of fat per serving. A mixture of balsamic vinegar, salt, garlic clove, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 8 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Bring broth and water to a boil in a medium saucepan. Slowly stir in grits and 1/2 teaspoon pepper; cover, reduce heat, and simmer 20 minutes, stirring occasionally.

Ingredients you will need

Pepper

Broth

Grits

Water

Equipment you will use

Sauce Pan

Remove grits from heat.

Ingredients you will need

Grits

Combine milk and eggs in a small bowl, stirring with a whisk; stir into grits with whisk. Stir in cheese.

Ingredients you will need

Cheese

Grits

Egg

Milk

Equipment you will use

Whisk

Bowl

Rub a 2-quart casserole with cut sides of halved garlic clove; pour grits into prepared dish.

Ingredients you will need

Whole Garlic Cloves

Grits

Dry Seasoning Rub

Bake at 375 for 30 minutes.

Equipment you will use

Oven

Let stand 10 minutes before serving (mixture will be dense and puddinglike when set).

While grits bake, bring 2 quarts water to a boil in a large saucepan.

Ingredients you will need

Grits

Water

Equipment you will use

Oven

Sauce Pan

Add kale; reduce heat, and simmer 5 minutes.

Ingredients you will need

Kale

Remove kale from pan; drain and rinse under cold water.

Ingredients you will need

Water

Kale

Equipment you will use

Frying Pan

Add olive oil, onion, chopped garlic, and salt to pan; saut 2 minutes or until onion is translucent. Return kale to pan, and saut 10 minutes or until greens are tender. Stir in remaining 1/2 teaspoon pepper and balsamic vinegar.

Ingredients you will need

Balsamic Vinegar

Olive Oil

Garlic

Greens

Pepper

Onion

Kale

Salt

Equipment you will use

Frying Pan

Serve greens over grits; sprinkle with goat cheese.

Ingredients you will need

Goat Cheese

Greens

Grits

Equipment

Ingredients

Servings:

2Tbsps

balsamic vinegar 1teaspoon

black pepper, divided 2larges

eggs, beaten 1

garlic clove, halved 3

garlic cloves, coarsely chopped 6teaspoons

crumbled goat cheese 454grams

prewashed kale (such as Glory), coarsely chopped 237milliliters

1% low-fat milk 1Tbsp

olive oil 118milliliters

sliced onion (1 small)59milliliters

grated Parmigiano-Reggiano cheese 0teaspoons

salt 237milliliters

uncooked stone-ground yellow grits 473milliliters

organic vegetable broth (such as Swanson Certified Organic)473milliliters

water 2liters

water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Fess Parker Santa Barbara Riesling with a 4 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.