Grits And Greens

• 1 cup whipping cream
• 32 ounces chicken stock, divided
• 1 cup stone-ground grits
• 1/2 of a 1 lb package of chopped fresh collard greens
• 1/4 cup butter
• 1 cup parmesan cheese, freshly grated
• 1/2 teaspoon black pepper, freshly ground
• 6 slices bacon, cooked and crumbled

1. Combine whipping cream and 3 cups chicken stock in a large saucepan; bring to a boil. Gradually stir in grits. Cook over medium heat until mixture returns to a boil; cover, reduce heat, and simmer, stirring occasionally, 25 minutes, or until creamy.
2. While grits cook, pour remaining 1 cup chicken stock into a large skillet; add greens. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until greens are tender and stock is absorbed.
3. Add butter, cheese, and pepper to the grits, stirring well. Stir in cooked greens. Cook 1 minute or until grits and greens are thoroughly heated and the cheese is melted. Sprinkle with crumbled bacon, and serve immediately.

whipping cream, chicken, stoneground grits, fresh collard greens, butter, parmesan cheese, black pepper, bacon

Taken from www.food.com/recipe/grits-and-greens-379464 (may not work)