Diabetic, Gluten Free & Heart Healthy
Have a hearty, healthy Southern breakfast with grits, greens and bacon.
Each individual serving is packed with protein, fiber and Southern goodness.
3/4 tsp salt
1 cup uncooked grits
1/4 tsp black pepper
2 Tbsp olive oil
4 slices turkey bacon
2 lbs collard greens, stemmed and roughly chopped
1 tsp chopped fresh tarragon
1 tsp chopped fresh sage
1 tsp fresh thyme
Preheat oven to 400°. Lightly coat 8 large ramekins with nonstick cooking spray and arrange ramekins on a large rimmed baking sheet; set aside.
In a medium pot, bring 3 cups water and 1/2 teaspoon of the salt to a boil. Add grits and return to a boil. Reduce heat to medium low and simmer, stirring often, until thick and creamy, about 10 to 15 minutes. Add the pepper and 1 tablespoon of the olive oil. Divide grits among the prepared ramekins.
Meanwhile, in a large skillet, cook the bacon over medium heat, turning occasionally, until just crisp, about 6 to 8 minutes. Remove the bacon from skillet; chop and set aside.
Add the remaining 1 tablespoon oil to the skillet. Add the collard greens, tarragon and sage and cook, tossing often, until wilted and just tender, about 5 minutes. Arrange the collard greens on top of the grits. Top the greens with the chopped bacon.
Crack an egg into the center of each ramekin. Bake for 15 minutes, or until whites are almost set. Top with the thyme and serve.
Per Serving: Calories:
215 Fat: 9g Saturated Fat: 2g Cholesterol: 190mg Sodium: 356mg Carbohydrates: 21g Fiber: 4g Protein: 12g
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Date Last Reviewed: August 29, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD