claire freehafer

ingredients

• 1 c grits
• 20 oz shrimp
• 8 oz collard greens, tough ribs and stems removed, leaves roughly chopped
• 8 oz grape tomatos, halved lengthwise
• 4 cloves garlic, minced
• 1 c cheddar cheese, shredded
• 1 c milk
• 1 tsp chili flakes
• 1 tbsp butter

instructions

1. in a medium pot, bring 1½ cups water, milk, and a pinch of salt to a gentle boil. once boiling, slowly pour in grits while whisking to combine. return to a boil, cover, and lower heat, reducing to a low simmer. cook, stirring occasionally, until grits are tender and creamy, about 10 minutes. if grits become stiff, add a splash of water.

2. heat a drizzle of oil in a large pan over high heat. add collard greens and cook until slightly softened, 4-5 minutes, tossing. stir in garlic and cook until fragrant, 30 seconds. season with salt and pepper. remove from pan and set aside.

3. lower heat under same pan to medium-high, then add tomatoes and a drizzle of oil. cook until tomatoes are starting to blister, 3-4 minutes, tossing frequently. set aside with collard greens.

4. heat another drizzle of oil in same pan over medium-high heat. season shrimp with salt, pepper and a pinch of chili flakes. add to pan and cook until opaque, 4-5 minutes, tossing. return collard greens and tomatoes to pan. toss until warmed through.

5. add cheddar and butter to grits and stir until melted. season generously with salt and pepper. divide grits between plates, then top with shrimp, collard greens, and tomatoes.