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Creamy Grits with Collard Greens and Wild Mushrooms
From GFM
<p>A friend who lives in the state of Washington and hunts wild mushrooms (something you should do only if you truly know the edible from the poisonous ones)likes to make this for his family as a satisfying cool-weather dish.</p>Source: Arthur, my neighbor at one time, and still a friend via email. (Entered by Margret Schreck)
Serves: Serves 4
Vegetarian!
Ingredients
4 cups
water
1 cup
stone-ground grits (not instant)
sea salt or kosher salt
freshly ground black pepper
8 Tblsp.
unsalted butter
1 bunch
collards (12 leaves, stems removed)
2-3 Tblsp.
water
2 Tblsp.
minced yellow onion
4 cups
mixed mushroom (halved if large)
Step by Step Instructions
- Bring water to a boil in a saucepan over medium heat. Add grits while slowly stirring to prevent clumping. Reduce heat to low and cook uncovered (20-25 minutes), occasionally stirring until most of the water has been absorbed by the grits. Season with salt and pepper.
- While the grits are cooking, melt 4 tablespoons of butter in either a frying pan or a sauté pan over medium heat. When the butter foams, add the greens, stir quickly and then add 2-3 tablespoons of water. Cover with a tight-fitting lid, reduce heat to low and simmer until the greens are soft and tender and most of the water has evaporated (about 15 minutes)
- Melt the remaining 4 tablespoons of butter in a frying pan or a sauté pan. When the butter foams, add the onion and cook for 2-3 minutes while stirring (or until the onion is translucent). Add the mushrooms and stir well. Reduce heat to low and cook until mushrooms are tender and most of the juices they released are absorbed (about 5 minutes). Season with salt and pepper).
- Melt the remaining 4 tablespoons of butter in a frying pan or a sauté pan. When the butter foams, add the onion and cook for 2-3 minutes while stirring (or until the onion is translucent). Add the mushrooms and stir well. Reduce heat to low and cook until mushrooms are tender and most of the juices they released are absorbed (about 5 minutes). Season with salt and pepper).