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    HOME » Recipes » Mediterranean

    Published: Jul 11, 2014 · Modified: Jan 3, 2020· This website generates income via ads ·

    Polenta with Collard Greens and Poached Egg

    Jump to Recipe Print Recipe Pin Recipe
    Collard
    collard-2

    Usually collards cook for an hour or more but I wanted them with a bit more texture and color. I cooked three strips of bacon in a skillet, removed the bacon, and sautéed the collards in the bacon fat. I made cheddar cheese grits, but time got away from me and before I could finish the dish, the grits were too firm. This is what I call a happy accident. I decided to make polenta instead. I used a ring mold to form the polenta then fried it in a little olive oil. I topped the polenta with the collards, a poached egg and bacon bits.

    Polenta with Collard Greens and Poached Egg

    Giving polenta a Southern twist with collard greens and a poached egg on top.
    5 from 1 vote
    PRINT Pin
    Prep Time 10 mins
    Cook Time 18 mins
    Total Time 28 mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 2
    Calories 361 kcal

    Equipment

    • Skillet
    • Paper towels
    • Small saucepan
    • Ring mold, if you have one.

    Ingredients
      

    • 3 slices bacon diced
    • 1 small bunch collard greens about 8 leaves, cut into strips
    • 1 shallot sliced
    • Salt and pepper
    • 1 cup Yellow grits cooked per package directions
    • ¼ cup grated cheddar cheese
    • 2 TBS butter
    • 3 TBS half and half
    • i TBS olive oil
    • 2 poached eggs

    Instructions
     

    • Cook diced bacon in a skillet over medium heat until brown. Remove the bacon from the skillet and drain on a paper towel, reserving the bacon fat in the pan. Add the collard greens and shallot to the skillet and sauté over medium heat until the shallots are translucent and the greens are soft.
    • Prepare the (polenta) grits according to package directions. While still hot, add the cheese, butter and half and half. Allow to cool until thick. Use a ring mold to form the grits single serving size circles. Remove the polenta from the ring mold and cook in 1 TBS olive oil over medium heat. Turn and cook the other side until golden brown. Place the polenta on a serving plate. Top with the hot collard green, a poached egg and bacon bits.

    Nutrition

    Nutrition Facts
    Polenta with Collard Greens and Poached Egg
    Amount per Serving
    Calories
    361
    % Daily Value*
    Fat
     
    25
    g
    38
    %
    Saturated Fat
     
    14
    g
    70
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    8
    g
    Cholesterol
     
    240
    mg
    80
    %
    Sodium
     
    352
    mg
    15
    %
    Potassium
     
    194
    mg
    6
    %
    Carbohydrates
     
    21
    g
    7
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    1091
    IU
    22
    %
    Vitamin C
     
    3
    mg
    4
    %
    Calcium
     
    174
    mg
    17
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword collard greens, grits,, poached egg, polenta
    Tried this recipe?Let us know how it was!
    Polenta with Collard Greens and Poached Egg at the egg farm

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    Comments

    1. Mary says

      July 19, 2014 at 5:06 pm

      That sounds good! I'll have to give it a try. Thanks for visiting.

      Reply
    2. ReadingMom says

      July 19, 2014 at 5:03 pm

      5 stars
      If you like or love collard greens as I do...I'll share my favorite recipe with you. When I lived in Russia I eat a lot of cabbage rolls and learned how to make them very well. Then when I came back home, I discovered the cabbage here is very different from the one there (the one in Russia is almost like parchment paper). So, I started using collard greens! what a wonderful way to use collard greens. All I do is, deep the greens 2 or 3 at a time into boiling water and it wilts very quickly, remove and continue doing lots of greens (they freeze very well). When you're ready to wrap remove the big vein and overlap and put you filling and wrap. Then arrange in a big dutch oven and add chicken stock,let it come to a boil, cook for 5 min. and it's ready. My filling is:ground turkey,garlic,onion,carrots,cooked white rice, lots of dill, salt, pepper
      Your collards look beautiful. I can never find anything that looks like that....so, i'm planning on growing my own sometime in the future!

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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