How did these souffléd grits and greens come about? To make a pot of collard greens, I rip the ribs from the center of the leathery leaves, then stack them like dollar bills, roll them like cigars and slice through them like an onion. I stuff them into a deep pot, listening to them crackle and sizzle when they touch the hot bottom, and in a moment, watch them shrink to moss, leaving me room to pile more greens into the pot. In goes the seared ham hock or turkey leg (when I used to cook with them) and always vinegar and a big pinch of sugar to round out the bitterness. It’s a habit that we make too much, so there’s still the pot sitting on the stove when breakfast comes and we can serve it up alongside creamy cheese grits and freshly fried fluffy eggs. The saucy greens slurp up well when mixed into the grainy grits.
This recipe was excerpted from ‘Black Girl Baking’ by Jerrelle Guy. Buy the full book onAmazon.
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What you’ll need
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8-Ounce Ramekins
$20 At Amazon
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Stone-Ground Grits
$14 At Amazon
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Hand Mixer
$150 At Amazon
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Cream of Tartar
$7 At Amazon
Ingredients
Makes four 8-oz soufflé
Step 1
Preheat the oven to 350°F and position an oven rack in the middle of the oven. Have four 8-ounce ramekins, arranged on a baking sheet, buttered and dusted lightly with flour, nearby.
Step 2
In a medium saucepan, heat the oil and add the chopped collard greens, sugar, if using, and salt and red pepper flakes to taste and cook until the collard greens soften, 3 to 4 minutes. Deglaze the pan with the vinegar and continue to cook for another minute, then transfer the collards to a plate or bowl and set aside.
Step 3
In the same saucepan, bring the water to a boil. Whisk in the grits, season with salt and lots of pepper and stir until thick, about 1 minute. Stir in the butter and flour, continuing to whisk for another 1 to 2 minutes, then whisk in the milk, cheese, if using, and cooked collard greens, and stir until combined. Remove the pan from the heat and set aside to cool slightly. Once it’s cooled, stir in the egg yolks, whisking until completely combined.
Step 4
In a clean metal bowl, combine the egg whites and cream of tartar and beat with a hand mixer until stiff and glossy peaks form. Fold one-third of the whipped egg whites into the cooked grits, and then add all the grits to the whites, folding gently until just combined, being careful not to deflate the whites.
Step 5
Spoon the mixture into the ramekins, leaving ¼ inch from the top. Run a butter knife around the edges to create the extra puffed layer on top. Place the ramekins on a baking sheet, place the baking sheet on the bottom rack of the oven and cook until puffed and jiggly, 20 to 25 minutes. Serve immediately out of the oven alongside a fresh, lemony salad.
If you use frozen collards, be sure to thaw and then drain them before adding to the recipe.
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