1 tablespoon chopped fresh chives
For the greens:
2 tablespoons canola oil
3 medium cloves garlic, mashed into a paste with salt
1 medium bunch kale, collards, turnip greens, or mustard greens (about 1 1/2 pounds), cleaned, tough stems removed and discarded, and leaves very thinly sliced in chiffonade
Coarse salt and freshly ground black pepper
In a heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until transparent, about 2 minutes.
Add the corn and cook, stirring occasionally, until the kernels become soft, about 5 minutes.
Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes.
Meanwhile, in a skillet, heat the oil over medium-high heat. Add the garlic and slightly damp ribbons of greens; season with salt and pepper. Cook until the greens are bright green and slightly wilted, 3 to 4 minutes. Taste and adjust for seasoning with salt and pepper. Set aside.
When the grits are tender, stir in the reserved greens, butter, cheese, parsley, and chives. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Read more at the Southern Foodways Alliance's blog
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Simply ear-resistible: A grilled corn tutorial
Notes from Zone 6b -- a kernel of wisdom
5@5 - Virginia Willis - Southern is a state of mind