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Sauteed Collard Greens with Eggs & Polenta

Sauteed Collard Greens with Eggs & Polenta

sauteed collard greens with eggs & polenta

Sauteed Collard Greens with Eggs & Polenta

Filling & soul-warming polenta & collard greens, topped with a fried egg! YUM!
Course Breakfast
Cuisine American


  • 2 cups whole milk
  • 2 cups water
  • 1 cup cornmeal
  • 1 tsp salt and a little bit of black pepper
  • 1 pound chopped bacon
  • t onion chopped
  • 1 bunch collard greens stems removed & sliced into ribbons
  • 1/2 cup chicken broth
  • eggs



  • Bring milk & water to a rapid simmer in a medium saucepan. Slowly pour in the cornmeal, whisking continuously. Season with salt & pepper.
  • Continue cooking till it begins to thicken. Reduce heat to low, stirring often, scraping the bottom & sides for about 25 minutes till it's nice & creamy. Turn off the heat & put on the lid to keep it warm.


  • Cook bacon in a skillet till almost done. Pour off most of the fat and then add the onion and cook 8 more minutes to caramelize the onion.
  • Add the collard greens & 1/2 tsp salt. Sauté a few minutes and add chicken broth. Reduce heat, cover pan and simmer for 7 minutes till collard greens are dark green and soft. Season with salt & pepper.


  • Fry the eggs in butter, in another pan.


  • Put a big scoop of polenta on the plate.
  • Top with the greens & bacon.
  • Top with the egg & season as desired. Try with hot sauce!
Keyword collard greens, collards
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