Grits-Stuffed Greens

Name: Grits-Stuffed Greens
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 20
Cuisine: Southern
Ingredients: 1 Tbsp butter; 6 larges fresh collard green leaves; 237 milliliters low-sodium fat-free chicken broth; 1 teaspoons garlic salt; 237 milliliters 2% reduced-fat milk; 0 teaspoons pepper; 20 servings Pepper sauce; 118 milliliters uncooked quick-cooking grits; 85 grams 3/4 cup shredded 2% sharp Cheddar cheese

Need a gluten free and vegetarian hor d'oeuvre? Grits-Stuffed Greens could be an awesome recipe to try. One serving contains 43 calories, 2g of protein, and 2g of fat. This recipe serves 20. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of quick-cooking grits, sharp cheddar cheese, chicken broth, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Rinse collard greens. Trim and discard thick stems from bottom of collard green leaves (about 2 inches); place greens in a steamer basket over boiling water. Cover and steam 10 to 12 minutes or until greens are tender. Cool completely.

Ingredients you will need

Collard Greens

Greens

Water

Equipment you will use

Steamer Basket

Bring milk and broth to a boil in a medium saucepan over medium-high heat. Gradually stir in grits. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes or until grits are thickened.

Ingredients you will need

Broth

Grits

Milk

Equipment you will use

Sauce Pan

Remove from heat; stir in cheese and next 3 ingredients, stirring until cheese is melted.

Ingredients you will need

Cheese

Let stand 5 minutes.

Place one collard leaf on a flat surface, and spread out sides. Spoon 1/3 cup grits toward bottom center of leaf. Fold one side of leaf over filling. Fold opposite side of leaf over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Repeat with remaining collard leaves and grits.

Ingredients you will need

Collard Greens

Spread

Grits

Jelly

Roll

Place bundles in a single layer in a steamer basket; steam, covered, 10 to 15 minutes or until thoroughly heated.

Equipment you will use

Steamer Basket

Serve with pepper sauce.

Ingredients you will need

Hot Sauce

Note: For testing purposes only, we used Louisiana Hot Peppers in Vinegar for pepper sauce.

Ingredients you will need

Hot Sauce

Chili Pepper

Vinegar

Equipment

Steamer Basket

Sauce Pan

Ingredients

Servings:

1Tbsp

butter 6larges

fresh collard green leaves 237milliliters

low-sodium fat-free chicken broth 1teaspoons

garlic salt 237milliliters

2% reduced-fat milk 0teaspoons

pepper 20servings

Pepper sauce 118milliliters

uncooked quick-cooking grits 85grams

3/4 cup shredded 2% sharp Cheddar cheese

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. 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. One wine you could try is Domaine Leseurre Dry Cuvee Classique Riesling. It has 4.8 out of 5 stars and a bottle costs about 23 dollars.

Domaine Leseurre Dry Cuvee Classique Riesling

Domaine Leseurre’s Riesling juice is fermented 100% in stainless tanks. While on its lees, the wine is hand-stirred (bâtonnage sur lies) once per month, for 11 months. This process develops an additional complexity of flavors and aromas. This dry Riesling has scents of citrus blossoms and lemon zest, layered on the palate with hints of pear. This riesling pairs well with trout amandine, raw oysters and is a lovely aperitif.