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Whole30 Southern Cauliflower Grits and Collard Greens

Who doesn't love the Southern staple Grits and Greens? I am coming to you today with a healthier version that you will want to try for yourself! Whole30 Southern Cauliflower Grits and Collard Greens is a tasty spin on one of my favorite meals. Who doesn't love the Southern staple Grits and Greens? I am coming to you today with a healthier version that you will want to try for yourself! Whole30 Southern Cauliflower Grits and Collard Greens is a tasty spin on one of my favorite meals. 

Ingredients

For the Grits

  • 1 TBSP clarified butter
  • 1/4 cup yellow onion finely diced
  • 12 oz bag of Cauliflower "rice"
  • 1.5 cups chicken broth
  • 1/2 cup canned coconut milk
  • 1/2 tsp salt

for the Collards

  • 3-4 pieces of bacon cut into 1/2" pieces
  • 1/2 cup yellow onion thinly sliced
  • 1 lb fresh collards, roughly chopped
  • 4 cloves of garlic roughly chopped
  • 2-3 cups chicken broth
  • 1 tsp salt
  • 1 tsp ground black pepper

Instructions

  • Heat a medium sized sauce pan over medium-high heat. Add clarified butter. Then add in diced onion. Saute onion for 3 minutes then add in cauliflower "rice". You can use the frozen or fresh versions of this. You can also make your own riced cauliflower for this.
  • Saute the cauliflower with the onion for another 2-3 minutes.
  • Add in salt, broth and coconut milk. Bring to a boil and then quickly reduce heat to a simmer. Let "grits" simmer for 30-40 minutes, until most of the liquid is evaporated and the cauliflower is tender and creamy. Salt to taste.
  • While grits are simmering, prepare the collards. Start by heating a large pot or Dutch oven over medium-high heat.
  • Add the chopped bacon to the pot. Cook until bacon is crisp.
  • Remove bacon from the pan and pour off the bacon drippings, leaving a tablespoon of bacon grease in the pot.
  • Add the onions to the pot and cook for 3 minutes until they start to soften.
  • Add in the collard greens and stir well. When they just being to wilt, add the garlic and 2 cups of chicken broth.
  • Add the bacon back into the pot. Add salt and pepper. Stir well.
  • Then cover the pot and simmer for 30-45 minutes, or until your favorite consistency. I tend to like mine on the crunchier side, so I usually do about 30 minutes. You can also add more broth is you want more pot liquor.