Categories: Breakfast
Ingredients
- 2 garlic cloves, chopped
- 1 tbsp olive oil
- 1 cup stone-ground grits
- 1 1/2 cups grated sharp white cheddar
- 12 oz. thick-cut bacon
- 2 packages (5 oz. each) baby kale
- 4 tsp apple cider vinegar
- 1 red chile, chopped
Directions
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In a medium saucepan, cook garlic in oil over medium, stirring often, until fragrant, 1 minute. Add 4 cups water. Bring to a boil. Whisk in grits. Reduce heat to medium-low. Cook, whisking often, until tender, about 15 minutes. Stir in cheese; season. In a large skillet, cook bacon over medium until crisp, about 4 minutes per side. Transfer to a plate. Discard all but 2 tbsp fat from skillet. Add kale. Cook, tossing often, until tender, about 2 minutes. Stir in vinegar; season. Top grits with kale, bacon, and chile.