Mustard greens have a spicy and tangy flavor, while dandelion greens are earthy and bitter, similar to arugula or radicchio. Collard greens are quite mild, similar to cabbage. With careful multitasking, the grits and greens can be prepared simultaneously.
Cook grits according to package directions, mixing bouillon into the boiling water. When cooked, stir in shredded cheese until melted. Remove from heat and cover with lid. In a large pot over medium heat, sauté onion in bacon fat or butter for 5 to 7 minutes until soft. Add garlic and saute a minute more. Stir in greens and vinegar until wilted. (If needed, add a bit of water to encourage greens to steam.) Mix in seasonings, cover, and simmer on low for 5 minutes. Divide grits across 4 bowls and top with greens.
Per serving: 381 calories, 21 grams fat (10 grams saturated fat), 44 milligrams cholesterol, 700 milligrams sodium, 36 grams total carbohydrates, 7 grams fiber, 17 grams protein.
