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

1. 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.

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