| BAKED EGGS WITH COLLARDS AND CHEDDAR GARLIC GRITS |
Collards are a traditional New Year’s Day dish in the South. Try this
with black-eyed peas on the side.
Makes 4-6 servings
1 bunch collards (or other greens)
1 Tbsp. balsamic vinegar
Salt and pepper
1 garlic clove
1 cup quick-cooking grits
1 ½ cups grated sharp cheddar cheese
4-6 eggs
Oil individual baking dishes. Heat oven to 400 degrees. Wash collards;
cut out the stems. Chop greens Steam or sauté greens until just
wilted. Sprinkle with vinegar and season with salt and pepper. Set
greens aside. Place 3 ¼ cups water and garlic in saucepan and bring to
boil. Stir in the quick grits; lower heat, cover, and cook gently, stirring
occasionally, 5 minutes. Stir in cheese and half the cooked greens.
Portion grits into baking dishes. Make a well in the center, nestle the
remaining greens into the indentations, and crack an egg over the top
of each. Sprinkle with salt and pepper. Bake until eggs are set, 10-15
minutes.
From: From Asparagus to Zucchini