Grits and Greens with Hot Sauce and Pork Rinds

From Deep Run Roots: Stories and Recipes from My Corner of the South

Cookbook

Author(s): Vivian Howard

Page 36

Course: Sides

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1 reviews, average rating 5.0 / 5

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southerncooker

9 years ago

★ ★ ★ ★ ★ 5/5

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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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