grit dumplings + braised greens

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Step 1

Heat a glug of olive oil in a frying pan over low heat. Sweat the onion and garlic with a big pinch of salt. Add the greens and braise with the stock until the leaves are dark green and tender, about 7 minutes.

Step 2

Mix the leftover cooked grits with the egg, flour, baking powder, and a pinch of salt. Scoop into golf ball–or matzo ball–size lumps. Poach by floating in a pot of lightly simmering water until cooked through, about 4 minutes. To serve, dish the dumplings and greens into serving bowls and garnish with grated Parmesan (if using).