Inspired by one of our favorite dishes
at Saw’s BBQ in Birmingham, Alabama,
this casserole is a crowd-pleaser.
Smoked Pork, Greens, and Grits Casserole
Makes 6 servings
Ingredients
- Greens:
- 2 tablespoons vegetable oil
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 8 cups chopped fresh collard greens
- 1 cup chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- 3 cups pulled pork
- 2 tablespoons distilled white vinegar
- Grits:
- 2 cups whole milk
- 2 cups chicken broth
- 2 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 1 cup quick-cooking grits
- 2 large eggs, lightly beaten
- 1 ½ cups shredded Monterey Jack cheese, divided
- 1 cup shredded pork
- ⅓ cup shredded sharp Cheddar cheese
- 3 tablespoons crushed french-fried onions
- Garnish: ground black pepper
Instructions
- Preheat oven to 375°. Spray an 11x8-inch baking dish with cooking spray.
- For greens: In a small Dutch oven, heat oil over medium-high heat. Add onion; cook until lightly browned, 2 to 3 minutes. Add garlic; cook for 1 minute. Add collard greens, broth, salt, and red pepper. Cover, reduce heat, and simmer until tender, about 12 minutes. Uncover; cook over medium-high heat until most of liquid is evaporated. Stir in pork and vinegar. Spoon into prepared pan.
- For grits: In a Dutch oven, bring milk, broth, salt, and pepper to a boil over medium-high heat. Reduce heat to medium-low. Whisk in grits. Cook, partially covered and stirring occasionally, until thickened and tender, about 6 minutes.
- In a small bowl, place eggs. Whisk ½ cup hot grits into eggs. Whisk egg mixture into remaining hot grits. Add 1 cup Monterey Jack, stirring until cheese is melted. Spread grits over collard green mixture. Loosely cover with foil.
- Bake until set, about 25 minutes. Uncover; sprinkle with shredded pork, Cheddar, and remaining ½ cup Monterey Jack. Bake until cheese is melted, about 3 minutes more. Sprinkle with crushed onions. Garnish with pepper, if desired.
