Have a question about a recipe?
• 1/2 cup grits
• 2 1/2 cups water
• 4 ounces grated cheddar cheese
• 8-10 cups of collard greens and dandelion greens
• Tabasco sauce (optional)
1. Get started by crisping up as much bacon as needed on the stovetop and, at the same time, whisking in 1/2 cup of grits to 2 1/2 cups boiling water. Turn the heat down on the grits to the lowest setting, put a lid on top to cook that for 12-14 minutes. Stir that occasionally as it is cooking along.
2. Chop the greens into bite-size pieces, rinse them really well under cold water and drain them really well.
3. Once the bacon is nice and crisp, take it out of the pan and drain it on paper towels and then add half of the greens to the pan, starting with the collard greens. Cook those down a bit and then add the rest of the greens and cook everything down until it is nicely wilted.
4. At some point, when the grits are just about soft to the tooth, add and stir in the grated cheddar cheese stir and let it melt in. Cook it along for another minute or two and turn the heat off with the lid on top.
5. Once the greens are cooked to one's liking, season them to taste, including an optional splash of Tabasco sauce. Fry the eggs and then serve.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.