Stove Top Grits and Greens with Eggs

Ingredients

1 cup veggie or chicken broth

1/3 cup half-and-half or dairy free half and half

1/2 teaspoon salt, used separately as 1/4 teaspoons

1 cup water

1/2 cup regular grits

1 tablespoon olive oil

3 ounces dry chorizo or soyrizo

2 cups of greens, chopped, ribs removed if necessary

2 teaspoons cider vinegar

1/2 teaspoon sugar

1/2 cup shredded sharp Cheddar cheese or dairy free cheese – we used Chao creamy shreds

1/4 cup grated Parmesan cheese or dairy free substitute

1 tablespoon butter – we used Earth Balance dairy free butter

Salt and pepper to taste

Directions

In a medium saucepan over high heat, combine the stock, half-and-half, and 1/4 teaspoon of the salt. Add the water and bring to a boil. Gradually whisk in the grits, cover, reduce the heat to medium-low, and simmer. Stir occasionally and cook 15 minutes or until thickened.

Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and cook 2 minutes. Add the greens, cider vinegar, sugar, and the remaining 1/4 teaspoon salt. Cook, stirring constantly, for 2 minutes. Push ingredients to the side and crack eggs into skillet. Cook as desired.

Whisk the Cheddar, Parmesan, butter, and pepper into the grits. Transfer to a serving bowl. Cover with the cooked greens mixture and top with eggs. Serve hot and enjoy!