Sauteed Collard Greens with Eggs & Polenta

Filling & soul-warming polenta & collard greens, topped with a fried egg! YUM!

Servings:

Author:

Breakfast

American

collards collard greens

🧂 Ingredients

1 Bring milk & water to a rapid simmer in a medium saucepan. Slowly pour in the
cornmeal, whisking continuously. Season with salt & pepper.
2 Continue cooking till it begins to thicken. Reduce heat to low, stirring often,
scraping the bottom & sides for about 25 minutes till it's nice & creamy. Turn
off the heat & put on the lid to keep it warm.
3 Cook bacon in a skillet till almost done. Pour off most of the fat and then add
the onion and cook 8 more minutes to caramelize the onion.
4 Add the collard greens & 1/2 tsp salt. Sauté a few minutes and add chicken
broth. Reduce heat, cover pan and simmer for 7 minutes till collard greens are
dark green and soft. Season with salt & pepper.
5 Fry the eggs in butter, in another pan.
6 Put a big scoop of polenta on the plate.
7 Top with the greens & bacon.
8 Top with the egg & season as desired. Try with hot sauce!