Cheesy Grits with Greens

This recipe was originally called 'fried pork chops with cheesy grits and greens' but I didn't want to fry the pork chops so I made the grits as a side dish to grilled chicken. The title of the article accompanying this recipe is 'A Soul Food Sunday', the cook being interviewed mentions loving collard greens so I assume those are the 'shredded greens' in this recipe. I just copied and pasted the recipe as written:

• 2 cups Jim Dandy Quick Grits

• 4  cups water
• A LOT of shredded cheddar cheese
• 3 tbsp. Butter

• Handful of Shredded greens
• 1 Lemon
• 3 garlic cloves, chopped
• Vinegar and red pepper flakes to taste

1. Heat water to a boil in a pan. 
2. Stir in grits and simmer for over 5 minutes.
3. Add a generous amount of cheese and pepper — stir, taste, and add more cheese if necessary.
4. 
   

Add water to a separate pan and bring to a simmer. Add greens to the steamer basket and let sit until they are wilted to your desire.

Transfer greens to a bowl and sprinkle vinegar, red pepper flakes, and lemon juice.

recipe found here 

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