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1
To cook the greens: Rinse the greens.
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2
Remove and discard the large central stems.
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3
Coarsely chop the leaves to yield about 8 cups, lightly packed.
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4
In a pot large enough to hold the greens, cook the garlic in the oil for a minute and then add the salt, greens, and 2 tablespoons of water.
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5
Cover and cook on medium heat, stirring now and then, until the greens are tender, about 5 to 10 minutes.
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6
Add more water, if necessary, to prevent sticking.
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7
When the collards are tender, toss them with Tabasco.
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8
Cover and turn off the heat.
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9
To make the grits: In a saucepan, bring the water and the salt to a boil.
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10
Add the grits in a slow, steady stream while stirring briskly.
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11
When the water returns to a boil, turn the heat down to very low, cover, and cook for about 10 minutes, stirring occasionally.
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12
When the grits are thickened and tender, stir in the cheese.
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13
Cover and turn off the heat.
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14
To cook the catfish: Rinse and pat dry the fillets.
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15
Combine the paprika, oregano, thyme, brown sugar, cayenne, salt, and pepper on a plate.
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16
Press each fillet into the spice mixture to coat.
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17
In a skillet on medium to high heat, warm the oil and swirl to coat the bottom.
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18
Add the fish and cook for about 4 minutes for each 1/2 inch of thickness.
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19
Turn the fillets and cook the other side for about the same amount of time.
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20
Serve the catfish hot from the pan with the collard greens and grits on the side.
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21
Its easy to strip fresh greens: Hold the base of a stem in one hand, grasp the bottom part of the leaf with your other hand, and pull the stem away from the leaf.
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22
Quick-cooking grits are good, but instant grits should be shunned.
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23
Of course, old-fashioned longer-cooking grits are great if you have the time.
