Deep Run Roots: Stories and Recipes from My Corner of the South
Grits and Greens with Hot Sauce and Pork Rinds
Page 36
| Course Type: Sides
(1 review)
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Recipe Reviews
southerncooker from Boomer, NC
While daughter and I loved this one, hubby didn't care much for it and son said he loved the grits and he loves collards which I used instead of turnip greens he didn't like them together. Next time he'd like me to make the grits and greens separate. First time making grits with milk I usually use either water or chicken broth. Delicious and very creamy with the milk.
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