Thursday, June 16, 2011

Caramelized Onions & Kale with Sharp Cheddar Grits

Topped with bacon.

3/4 c. Quaker Grits (not instant)
1 c. grated SHARP cheddar cheese
1 bunch kale, stems removed; leaves rolled, then chopped
1 med. yellow onion, chopped
1 tsp. brown sugar
2 cloves garlic, minced or pressed
1 Tbsp. olive oil
2 Tbsp. butter
red pepper flakes
4 slices bacon

4 side servings, or 2 kid + 2 adult mains.

Cook bacon.  When cool, chop and set aside for topping.  Cook an extra piece or two if you've got a 6 year old bacon thief on the prowl...

Bring 3 1/2 c. water to a rolling boil, add grits and 1 Tbsp. butter.  Reduce heat to low and simmer 15-20 minutes.  

Meanwhile, heat olive oil over medium heat, add onions and brown sugar.  Cook onions until translucent, then add garlic.  Reduce heat to medium-low and continue to cook until lightly browned (8-10) minutes.  Add chopped kale and 1 Tbsp. butter, stir. Continue to cook for at least 5 minutes, stirring frequently, until kale is tender.  Salt and pepper to taste, and add a pinch of red pepper flakes, if desired.  Add more oil (or butter --you know you want to!) if necessary.

When grits are cooked to a creamy, but not liquid-y state, remove from heat and add sharp cheddar.  Taste (don't burn your tongue!), and add at least 1/2 tsp salt and pepper.  Pepper liberally!

Serve the onions and kale over grits, topped with bacon.  Save leftover grits for breakfast.  If you don't eat them for dessert.  YUM.

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