I fell in love with this side dish and I don't even LIKE mustard greens. The goat cheese added the perfect zing to the grits. Try this one. You'll be glad you did.
6 thick bacon slices
5 cups packaged, fresh chopped mustard greens, sliced
salt and pepper to taste
4 cups chicken broth
2 cups uncooked quick cooking grits
4 oz. goat cheese, crumbled
2/3 cup whipping cream or half and half
2 T. butter
1/2 t. freshly ground pepper
Cook bacon in a skillet over medium heat until crisp. Remove bacon and drain on paper towels; reserving drippings in skillet. Crumble bacon.
Saute mustard greens in hot drippings 6 - 8 minutes or just until tender. Season with salt and pepper to taste. Set aside.
Meanwhile, bring broth and 3 cups water to a boil in a large saucepan over medium heat. Gradually whisk in grits, bring to a boil. Reduce heat to medium-low; cover and simmer, stirring occasionally 5 - 7 minutes or until thickened. Add cheese and next 3 ingredients; stirring until cheese and butter are melted. Transfer grits to a serving bowl; spoon greens down center of grits and sprinkle with bacon.
From: Southern Living Christmas 2011