My little garden finally recovered from the damage done by a couple of rogue deer.This morning I harvested my first Early Girl tomatoes and a nice bunch of collard greens. I had intended the collard greens would go to the chickens but when I saw how lovely they were, I retracted the offer. There will be more but there will only be one first harvest. These were mine, all mine.
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.
- 3 slices bacon (diced)
- 1 small bunch collard greens (about 8 leaves, cut into strips)
- 1 shallot (sliced)
- Salt and pepper
- Yellow grits (2-3 servings cooked)
- ¼ cup grated cheddar cheese
- 2 TBS butter
- 4 TBS half and half
- i TBS olive oil
- 2-3 poached eggs
- 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 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.