Brats, Grits, & Collard Greens

by | Jan 24, 2022 | Blog, Main Dish, Recipe | 0 comments

Grits and greens, if that doesn’t say comfort food of the South then add some cheese to help it all stick to your ribs. Many are amazed that our #foodfocused market runs all year but there is plenty to harvest amidst these freezing temperatures.

Like our decade-long vendor, Riverview Farms provides a plethora of heirloom, non-gmo corn products like grits, polenta and cornmeal. He also frequents the market more in the fall and winter which is the perfect time to get stoves warming the whole house. This week’s blog also features Land To Table brats and Bird Fork Farm collard greens but depending on your needs, you can top it with eggs, stewed tomatoes, sautéed veggies and did we mention cheese?

We’d love to hear some of your favorite market recipes that utilize multiple vendor ingredients. Email to share from your locally sourcing kitchen and tag us in your post-market meal with #MSFMChatt

Land to Table Farm has fantastic brats. They are made from the ham roast section of their Red Wattle pigs and are very lean and flavorful. There are multiple ways to cook brats…I chose to simmer them on the stovetop and finish them on the grill.

You’ll need:
1 lb of Land to Table Farm brats
2 12 oz beers (lager works great for this)
4 TBSP butter
1 yellow onion, sliced

In a deep skillet or Dutch oven, add the brats, onion, the beer, and butter cut into cubes. Make sure the beer is just covering the meat. Bring to a slow boil, turn the heat to medium-low, and simmer the brats for 10 minutes. They’ll be par-boiled at this point, meaning partially (but mostly) cooked. While the brats are simmering, preheat the grill. Remove the brats from the pot and grill them over direct heat to brown the outside of the sausages.

For the grits you’ll need:
4 ½ cups of water
1 tsp salt
1 cup Riverview Milling stone ground grits

Add the water and salt to a medium saucepan and bring to a boil. Gradually stir in the stone ground grits. Continue stirring and reduce the heat to low. Cook, stirring frequently, for about 40 to 50 minutes, or until the grits are very thick. If the grits absorb all of the water before they are done, add more hot water as needed. Stir in some butter if desired. I like to melt in lots of grated extra sharp cheddar cheese.

For the collards you’ll need:
2 pounds Bird Fork Farms collard greens, stems discarded and leaves chopped
1 tablespoon of butter or oil
1 large clove of garlic, minced
Salt to taste

After removing the brats from the pot, pour off the liquid and keep the onions. Add the butter or oil and cook the garlic over medium heat for less than a minute. Stir in the collards and salt. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook relatively quickly. Older greens may take up to 45 minutes to tenderize.)



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