SHANNON'S CUTTING BOARD

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Southern Grits and Greens Breakfast Bowl


Everyone loves grits in the morning, but what's better than adding healthy sauteed kale, the spice of jalapenos, smoky bacon, and two rich sunny side up eggs?! Use quick grits and this can be done in less than 20 minutes.

Heat a medium sized skillet over medium heat and add sliced bacon. Cook until slightly crispy and remove bacon from the pan.

Add shallot and garlic. Cook until the shallot is translucent and the garlic is fragrant. Be careful not to burn that garlic!

Add sliced jalapenos to the pan and cook for about 3-5 minutes.

Place chopped kale in the skillet and stir to get everything combined.

Add chicken stock and fresh lemon juice. Simmer for about 5 minutes, until the kale is tender but still had a nice bite to it.


Meanwhile, prepare your grits according to the box. I like to replace a cup of the water with chicken stock for added flavor. Once the grits are cooked, add in your cheese of choice. Anything from cheddar to Gruyere works! Stir to combine.


Fry two eggs and you're done. Build the bowl and garnish with smoked paprika, and fresh picked herbs.

Ingredients:

Greens:

  • 4 cups of kale, chopped

  • 1 jalapeno, sliced

  • 1 shallot, sliced

  • 3 strips of bacon, sliced

  • 3 cloves of garlic, minced

  • juice from 1/2 of one lemon

  • 1/4 cup chicken stock

  • 2 eggs

Grits:

  • 1 cup of quick corn grits

  • 3 cups of water

  • 1 cup of chicken broth

  • 1/4 teaspoon salt

  • 1/2 cup cheddar cheese (or cheese of choice)

Instructions:


  1. Heat a medium sized skillet over medium heat and add sliced bacon. Cook until slightly crispy. Remove from the pan.

  2. To the bacon drippings, add shallot and garlic. Cook until the shallot is translucent and the garlic is fragrant. Be careful not to burn that garlic!

  3. Add sliced jalapenos to the pan and cook for about 3-5 minutes.

  4. Place chopped kale in the skillet and stir to get everything combined.

  5. Add chicken stock and fresh lemon juice. Simmer for about 5 minutes, until the kale is tender but still had a nice bite to it.

  6. Season with salt to taste.

  7. To prepare the grits, in a medium sauce pan, bring water and chicken stock to a boil. Add salt. Slowly add grits and stir. Reduce heat to low and simmer for 5-6 minutes. For thicker grits, cook longer. For thinner grits, add a little more water at a time. Once cooked, add cheese and stir.

  8. Fry two eggs.

  9. In a bowl add your cheesy grits, top with your kale and bacon mixture, top with a fried egg, and garnish with smoked paprika and picked herbs of choice.


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