Grits and Greens with Brown Butter Hot Sauce

Grits and Greens with Brown Butter Hot Sauce

  • Total: 1H 21M
Grits and Greens with Brown Butter Hot Sauce

Grits and Greens with Brown Butter Hot Sauce

Diets

  • Gluten free

Ingredients

  • Produce

    • 4 Garlic cloves
    • 1 Grits and greens
    • 1 lb Turnip greens, fresh
  • Breakfast Foods

    • 1 cup Grits, stone ground
  • Canned Goods

    • 1 cup Chicken stock
  • Condiments

    • 1 Brown butter hot sauce
    • 1 tbsp Hot sauce
    • 2 tbsp Lemon juice, fresh
  • Baking & Spices

    • 1 tsp Black pepper
    • 1/4 tsp Red pepper
    • 2 3/4 tsp Salt
  • Oils & Vinegars

    • 2 tbsp Olive oil
  • Dairy

    • 6 tbsp Butter, salted
    • 4 oz Parmigiano-reggiano cheese, grated
    • 3 1/4 cups Whole milk
  • Time
  • Total: 1H 21M

Found on

southernliving.com

southernliving.com

252 0
Title:

Grits and Greens with Brown Butter Hot Sauce

Descrition:

Growing up, Howard didn’t often eat grits. Her mother, Scarlett, usually made rice because it was faster and easier to prepare. That’s exactly why taking the time to make a pot of grits from scratch feels holiday-worthy to Howard. Here, she pairs them with stewed greens and a spicy, buttery sauce for a creamy side dish that works for any meal of the day.

Grits and Greens with Brown Butter Hot Sauce

  • Produce

    • 4 Garlic cloves
    • 1 Grits and greens
    • 1 lb Turnip greens, fresh
  • Breakfast Foods

    • 1 cup Grits, stone ground
  • Canned Goods

    • 1 cup Chicken stock
  • Condiments

    • 1 Brown butter hot sauce
    • 1 tbsp Hot sauce
    • 2 tbsp Lemon juice, fresh
  • Baking & Spices

    • 1 tsp Black pepper
    • 1/4 tsp Red pepper
    • 2 3/4 tsp Salt
  • Oils & Vinegars

    • 2 tbsp Olive oil
  • Dairy

    • 6 tbsp Butter, salted
    • 4 oz Parmigiano-reggiano cheese, grated
    • 3 1/4 cups Whole milk

The first person this recipe

southernliving.com

southernliving.com

252 0

Found on southernliving.com

Southern Living

Grits and Greens with Brown Butter Hot Sauce

Growing up, Howard didn’t often eat grits. Her mother, Scarlett, usually made rice because it was faster and easier to prepare. That’s exactly why taking the time to make a pot of grits from scratch feels holiday-worthy to Howard. Here, she pairs them with stewed greens and a spicy, buttery sauce for a creamy side dish that works for any meal of the day.