2 cups yellow stone-ground grits
6 cups water or chicken stock
1 cup grated extra sharp cheddar*
4 bunches creasy greens, leaves finely chopped (about 3 1/2-4 loose cups of chopped greens)
1-2 cloves garlic, minced
1/2 tablespoon crushed red pepper flakes
Heat a small amount of oil in a medium skillet. Saute the garlic and pepper flake until fragrant, 2-3 minutes then add the greens and saute until wilted, 3-5 minutes. Set aside.
Meanwhile, in a medium pot, bring the water or stock to a boil. Add the grits and stir continually for about 10 minutes or until all the broth is absorbed. Remove from the heat and stir in the cheese and greens. Keep covered until ready to serve.
*I used a mix of Cabot Seriously Sharp Cheddar and their Extra Sharp Cheddar