So, I’m southern, right? And that means that every person I meet that has never been to the south asks me if I have some awesome collards recipe. It’s literally the first thing out of their mouths.
You’re so cute. Just because I hail from the bible belt doesn’t mean that every Sunday we ate boat loads of collard greens and said “ya’ll” every third word. Well. Ok, so maybe the “ya’ll” part is right.
And what with all the collards I’ve been getting in my Grant Family Farms CSA, I really felt like it was high time to come up with a stereotypical southern dish to answer all these people when they ask what my secret is to collard greens.
My secret is really one that can be applied to much more than just collards. And it’s clearly bacon fat.
Because whether it’s shrimp and grits or collard greens, bacon makes it better.
- shrimp - 1 pound
- diced tomatoes - 1 28 ounce can
- bacon - 4 slices
- green pepper - 1, diced
- onion - 1, diced
- garlic cloves - 4, diced
- cayenne - 1/2 teaspoon
- garlic powder - 1/2 teaspoon
- salt and pepper - to taste
- grits - 1 1/4 cup
- water - 5 cups
- butter - 1/4 cup
- half and half - 1/2 cup
- white cheddar cheese - 12 ounces, grated
- collard greens - 1 cup, chopped