Creamy Grits with Collard Greens and Wild Mushrooms
Ingredients
- 4 cups water
- 1 cup stone-ground grits (not instant)
- 8 tablespoons unsalted butter
- 1 bunch collards (about 12 leaves), stems removed and leaves julienned
- 2 to 3 tablespoons water
- 2 tablespoons minced yellow onion
- 4 cups (8 to 12 ounces) mixed wild mushrooms any kind, trimmed and left whole if small, quartered or halved if large
- Sea salt and freshly ground black pepper, to taste
Instructions
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