a week of R & R and G n' G

I'm back... from paradise.  I ended 2011, and began 2012, in the mountains with a hearty dose of Rest & Relaxation and a daily serving of  Grits n' Greens.

After the hustle and bustle of Christmas, my fiance Brad, his parents, and I headed up to Linville, North Carolina.  We loaded up the cars with hiking and ski gear and bikes in tow with all intentions of roughing it for a few days.  However, we spent most of our time sipping wassail, roasting marshmallows, and enjoying our agenda-free days either on the porch or by the fire.

Amidst all the much-needed relaxation we did venture up the Grandfather Mountain and crossed the "Mile High Swinging Bridge."  We also set out to Wiseman's View and hiked into Linville Gorge (pictured below).



The Carolina mountains are BEAUTIFUL-- we spent a couple of afternoons simply touring the area and taking in the views.

As much as I enjoyed spending time with each other in the great outdoors, I enjoyed spending time with each other in the kitchen.  I love breakfast, and I especially love a big breakfast.  We started off the New Year taking the most important meal of the day very seriously with the kind of breakfasts we ordinarily don't have time for in the morning.  My favorite item on the menu was Grits n' Greens...

... with a good cup of coffee and this view:

Grits n' Greens
serves 10

1 pound fresh collard greens
6 slices bacon
3 cups water
8 cups chicken broth, divided
2 cups half & half
2 cups grits (not instant or quick cooking)
2 sticks butter
salt and pepper, to taste
Tabasco, to taste
2-1/2 cups Parmesan cheese, divided

Thoroughly wash collard greens and cut away the thick stalks.  Roll the leaves and coarsely chop.  In a large stock pot, combine 3 cups of water with 2 cups of chicken broth and bring to a boil.  Add 2 slices of bacon and greens and return to a boil.  Reduce heat to medium-low; cover and simmer for 1 to 1-1/2 hours or until greens are tender.  Discard bacon slices.  Drain greens in a colander, removing as much liquid as possible.

Preheat oven to 350 degrees F.  Cook remaining 4 slices of bacon and crumble; set aside.

When greens are nearly ready, in a separate sauce pan, combine the half & half and remaining 6 cups of chicken broth and bring to a boil.  Stir in the grits and cook over medium heat, returning to a boil.  Cover and reduce heat to low; simmer for 25-30 minutes, stirring frequently.  Remove from heat and stir in butter, salt and pepper, and Tabasco.  Fold in 2 cups Parmesan cheese.  Fold in drained collard greens.  Spoon mixture into a greased 2-quart casserole dish.  Top with remaining 1/2 cup Parmesan cheese and crumbled bacon.  Bake in preheated oven for about 10 minutes, or until lightly browned.

P.S. I love Southern novels as much as I love Southern cooking.  Last summer, I read a cute quick-read by Mary Kay Andrews called Hissy Fit.  It was delicious!  And so it the grits n' greens recipe that is included in the story.  My recipe is an adaptation from the one in the book (I used fresh collard greens and added in the Tabasco).  Enjoy!

Print this recipe!

Now it's back to reality (which means more blog posts!).  I wish everyone a very happy 2012, full of many delicious seasons!  My resolution is to make more time for R & R (and G n' G).

Love,

Erin