If you've lived in Georgia for over 5 years and haven't made grits + greens, this is your last chance before someone kicks you out.
To cook grits:
Make a big batch! Grits take a while to cook, so you might as well have leftovers. For every 1 cup of grits, you need 5-6 cups of water (or other liquid like milk, nut milk, broth).
1. Bring water to boil. Add grits, a pad of butter or oil, and a few pinches of salt. Lower heat to a simmer, cover with a lid, and stir every few minutes.
2. Grits are ready when texture is creamy, not gritty (despite the name...). Add more liquid if grits start sticking to bottom of pot. This should take anywhere from 30-60mins. The more fat-based ingredients you add (milk, butter, oils), the creamier the grits will be.
To cook greens:
1. Grab a load of collards, beet greens and kale. Stack the leaves like a deck of cards and roll them into a big green cigar. Using a knife or scissor, slice greens into 1 inch ribbons on the horizontal and then in half on the vertical. Keep stems attached for added texture.
2. In a larger pot, heat cooking oil (butter, coconut, sunflower, etc.). Add some chopped garlic and spices (cumin, paprika, mustard seeds are great) and stir until fragrant - 1 minute. Add the greens and stir to toss through flavorful oil.
3. Add some liquid: depending on how stew-y you like your greens, you can add anywhere from 1 - 4 cups of liquid. I like to use broth here for added flavor, but water works just fine. Cook in liquid until you reach desired texture. If you want to keep the texture of the leaves, add only 1 cup of water and cook for 15-25 min. If you want a more slow-cooked greens vibe, add 3-4 cups of liquid and cook for 45-60 min.
4. Serve on top of big bowl of creamy grits.