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SERVES:
4

INGREDIENTS:

8-12 slices bacon
8-10 cups chopped greens (such as a combination of collards and dandelion greens...see hints below)
salt and pepper to taste (or Tabasco if you like)

2 1/2 cups water
1/2 cup grits
4 ounces grated cheddar cheese

4 fried or poached eggs

PROCEDURE:
Get started by crisping up as much bacon as you think you'll need on the stovetop.

Next, use a medium heavy bottomed pot to bring 2 1/2 cups of water to a boil and then slowly whisk in 1/2 cup grits. Immediately turn the heat down on that to the lowest setting, and put a lid on top to cook that for 12-14 minutes.

Stir that occasionally as it is cooking along and you'll also want to chop your greens into bite size pieces and rinse them really well under cold water. Drain them really well, you're looking for 8 - 10 cups total.

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.

At some point, when the grits are just about soft to the tooth, add 4-ounces of grated cheddar cheese, stir that in and let it melt in. Cook it along for another minute or two, and turn the heat off with the lid on top.

Once the greens are cooked to your liking, season those to taste. You can even add a little splash of Tabasco if you like, and then all that is left is to fry the eggs and it is time to eat.

HINTS:

Dandelion greens are quite bitter so, if that might pose a problem, use just collards or substitute kale, spinach or Swiss chard.

Cook the grits on the burner that goes to the lowest setting, although you may need to adjust it up a bit if it seems too low.