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1
Add the bacon to medium saucepan over medium heat.
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2
Stir with a wooden spoon until some of the fat is rendered.
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3
Add the onion and saute until tender and the bacon is cooked and crisp, about 3 to 5 minutes.
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4
Add the chicken stock, milk, and salt and pepper, to taste, and bring to a boil.
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5
Once boiling, gradually add the grits in a low steady stream, whisking continually.
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6
Reduce the heat to low and stir frequently until the liquid is almost absorbed and the grits are thick, about 10 minutes.
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7
Add the smoked Gouda, whisking all the while to melt the cheese.
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8
Stir in heavy cream and butter.
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9
Taste for seasoning and add salt and pepper, if needed.
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10
Sprinkle with chives and serve immediately with the Collard Greens.
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11
For the Collard Greens:
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12
Remove and discard the tough stems and center ribs of the collard greens.
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13
Stack the leaves and roll tightly into a cylinder.
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14
Thinly slice the collards into ribbons about 1/16th of an inch thick.
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15
Repeat with any remaining collard greens.
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16
Heat a large skillet over medium heat and add the olive oil.
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17
When the oil shimmers add the garlic and saute for 30 seconds.
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18
Add the collard greens, toss quickly with tongs, and saute until bright green, about 3 to 4 minutes.
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19
Season with salt and pepper, to taste.
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20
Stir in the chicken stock and cook until the liquid evaporates, another 2 minutes.
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21
Serve immediately with the Grits.
