Braised Kale Over Baked Cheese Grits

• 2 cups organic vegetable broth (such as Swanson Certified Organic)
• 2 cups water
• 1 cup uncooked stone-ground yellow grits
• 1 teaspoon black pepper, divided
• 1 cup 1% low-fat milk
• 2 large eggs, beaten
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 garlic clove, halved
• 2 quarts water
• 1 (1-pound) bag prewashed kale (such as Glory), coarsely chopped
• 1 tablespoon olive oil
• 1/2 cup sliced onion (1 small)
• 3 garlic cloves, coarsely chopped
• 1/4 teaspoon salt
• 2 tablespoons balsamic vinegar
• 6 teaspoons crumbled goat cheese

1. Preheat oven to 375u0b0.
2. 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.
3. Remove grits from heat. Combine milk and eggs in a small bowl, stirring with a whisk; stir into grits with whisk. Stir in cheese.
4. Rub a 2-quart casserole with cut sides of halved garlic clove; pour grits into prepared dish. Bake at 375u0b0 for 30 minutes. Let stand 10 minutes before serving (mixture will be dense and puddinglike when set).
5. While grits bake, bring 2 quarts water to a boil in a large saucepan. Add kale; reduce heat, and simmer 5 minutes. Remove kale from pan; drain and rinse under cold water.
6. Add olive oil, onion, chopped garlic, and salt to pan; saute 2 minutes or until onion is translucent. Return kale to pan, and saute 10 minutes or until greens are tender. Stir in remaining 1/2 teaspoon pepper and balsamic vinegar. Serve greens over grits; sprinkle with goat cheese.

vegetable broth, water, stoneground yellow grits, black pepper, milk, eggs, cheese, garlic, water, prewashed kale, olive oil, onion, garlic, salt, balsamic vinegar, goat cheese

Taken from www.myrecipes.com/recipe/braised-kale-over-baked-cheese-grits (may not work)