Grits and greens with hot sauce and pork rinds from Deep Run Roots: Stories and Recipes from My Corner of the South (page 36) by Vivian Howard

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Notes about this recipe

  • MelMM on February 03, 2019

    3-4-2017 Another delicious dish from Ms. Howard. The hot sauce vinaigrette is really a brilliant touch here, because people typically embellish their greens at the table with hot sauce and/or some lemon or vinegar. So you get all those flavors worked into this recipe. To make this vegan, I used shiitake mushroom bacon instead of pork rinds, vegan "chicken" stock, cashew milk, and a mix of vegan parm and provolone.

  • doughet on November 12, 2017

    This was really good. We made it with Geetchie Boy grits, red giant mustard greens from our CSA (stems and leaves) and fresh goat cheese (because I'd forgotten to replenish our supply of parmesan). I sent my husband to the store for pork rinds, which surprised him to no end. The browned butter and lemon hot sauce was excellent. This would be a fun dish to serve as an hors d'oeuvre at a party, in the hot cast iron skillet with a bowl of pork rinds.

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