3 bunches of collards (stemmed and washed)
3 cloves of garlic (diced)
1/2 yellow onion (chopped)
1/2 lb. Bacon (cut into small pieces)
3/4 Cup brown sugar
1/2 Cup TonTon® Ginger Dressing
3/4 Cup sweet tea
1/3 Cup apple cider vinegar
S&P to taste
1 quart heavy cream
3 quarts water
1 1/4 quart yellow grits
2 Tbsp Chopped pimento peppers
2 Cups cheddar cheese
S&P to taste
2 1.5 lb Mahi Steaks
1 Tbsp olive oil
2 Tbsp TonTon® Ginger Dressing
Wash collards well in cold water.
Blot the greens dry with paper towels or a clean dishcloth.
Remove the center stem by slicing along either side of the stem with your knife, cutting them in half while removing the stem.
Heat a large skillet over low-medium heat.
Add bacon and cook over medium-low heat 10 minutes or until the fat is released and the meat is crisp and browned.
Remove bacon from skillet and set aside.
Add onion to bacon grease and cook over medium heat stirring occasionally - approx. 8 mins or until tender.
Add garlic to skillet and cook stirring often for approx. 1-2 mins until fragrant being careful not to burn.
Add remaining ingredients (Ginger Dressing – Salt & Pepper) to a large pot and bring to boil over medium – high heat.
Once at a boil, add collards, onion, garlic, and bacon and boil - approx 30 minutes.
Bring water and heavy cream to a boil.
Add grits gradually stirring to avoid clumping and reduce to simmer.
Cook approx 20 minutes.
Once cooked, add chopped pimento peppers, cheddar cheese, and add salt and pepper to taste.
Stir to combine and place on a 9x13 sheet pan in the fridge to set (approx. 2 hours).
Cut cooled grits into triangles.
-eat about 1/2 inch of vegetable oil in a large, heavy skillet over medium-high heat.
Fry the grits cakes until golden brown on both sides, about 2 1/2 minutes per side.
Heat grill over medium heat.
Brush both sides of Mahi with olive oil and Ginger Dressing .
Cook Mahi till golden in color and cooked through, approx. 12 minutes.
Cut Mahi steaks in half and serve over collards and grit cake