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Baked Grits and Collards Casserole
Ingredients
  • 1 cup uncooked yellow grits (not instant)
  • 4 cups vegetable stock
  • Kosher salt and coarsely ground black pepper
  • 2 tablespoons unrefined coconut oil
  • 2 shallots, small diced (½ cup)
  • One 10-ounce package frozen collards, thawed and squeezed dry
  • 3 cloves garlic, minced
  • ½ cup heavy cream
  • 1 cup ricotta
  • 1 cup grated aged Gouda
  • 2 large eggs, beaten
Steps
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