Braised Collard Greens & Grits Recipe

Posted by Jacqueline Claudia on

Redfish with Cajun Creme screams THE SOUTH. And nothing brings the South together better than Grits and Collards! Rich, earthy collards and creamy grits topped with perfectly cooked catfish and spicy cajun sauce is just too good to pass up. Whip up this recipe so you can take a little trip to Dixie without leaving your kitchen.

Serves 4


For the Collards:

  • 2 large bunches of collard greens  (washed, de-stemmed, and chopped)
  • 1 large sweet onion (roughly chopped)
  • 1 yellow pepper (roughly chopped)
  • 1 orange pepper (roughly chopped)
  • 1 cup chicken stock
  • 2 tablespoons butter
  • 1 tablespoon bacon fat
  • 1 teaspoon salt
  • 1 teaspoon pepper

For the Grits:

  • 2 cups chicken stock
  • 1 1/2 cups yellow cornmeal
  • 1 cup milk
  • 1 stick butter
  • 1 teaspoon salt
  • 1 teaspoon pepper


For the Collards:

Bring a large pot to medium heat and then add the bacon fat and butter. Add the onions and peppers, cooking for 5 minutes. Add the collard greens, chicken stock, and salt and pepper. Stir to mix, and then cover and let cook for 40-50 minutes, until tender.

For the Grits:

Add stock and milk to a medium-sized saucepan over medium heat and bring to a simmer. Add the salt, pepper, and cornmeal. Stir well with a whisk, till thick and smooth (about 10 minutes). Add butter to the grits one tablespoon at a time until the grits are creamy.

Place the grits in the center of plate and the collards just to the side. Top the grits with our Redfish with Cajun Creme and enjoy!


Fish pictured is catfish.


Recipe submitted by Eric Leskovar.