This is a pretty tasty recipe I found on Eating Well- https://www.eatingwell.com

It takes a bit of prep, but once you have the ingredients all together, its a snap :3

Ingredients:

4 slices bacon, chopped (optional if you're vegan, I used turkey bacon)

~ I've also heard of those soy bacon bits, BUT, if you're going to use those, put them in at the END of cooking, not before, or they'll get soggy! XD

2 teaspoons extra-virgin olive oil
1 small onion, diced
4 cloves garlic, minced
2 cups reduced-sodium chicken broth (or veggie broth) divided
1/4 teaspoon salt
16 cups chopped collard greens or kale (I used one regular frozen bag, more than enough)
2 cups water, plus more if needed
1 cup grits (not instant)
3/4 cup shredded extra sharp Cheddar cheese (plus a handful for the topping)
1/4 cup prepared salsa (any kind, and you can go from mild to hot- I'd also recommend an extra 1/4 to 1/2 cup as an extra layer in between this)
1 large egg, slightly beaten

To make:

1.) Preheat oven to 400 degrees F. Coat an 8 inch baking dish with cooking spray and set aside.

2.) Place bacon (if using) in a large Dutch oven. Cook over medium heat, stirring often until crispy, about 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain and get rid of the bacon fat.

(With turkey bacon, you dont have to worry about this as much, and as it stands, I fried this till it got crispy and then just set it aside on a paper plate :P)

3.) Then you need to get two large saucepans- one for the grits, and one for the greens. For the greens- turn that pot to medium low heat, add oil, onion and garlic and stir until it becomes fragrant, about 2 to 8 minutes.
Add one cup broth and salt; then bring to a boil over high heat.

Add collards (or kale) and stir until wilted down to about 1/3 the volume and bright green, about 1 to 2 minutes. Cover, reduce heat to a medium low and simmer, and water if it gets a bit dry (I had to drain it myself :P)

4.) Meanwhile- in the OTHER saucepan- bring 2 cups water and the remaining 1 cup broth to a boil. Pour grits in a steady stream, whisking constantly. Then bring it to a simmer, and keep on whisking, until it gets nice and thick, about 5 minutes. When its cooled off a bit (but not cold) stir in the salsa, cheese, and egg until its all combined.

5.) Work quickly- because NOW comes the rest! Spoon out about half of the grits mixture for the bottom layer- then drain the kale (if needed) and then spoon it over; you can add another layer of salsa / cheese to this on that layer....then cover the kale with the rest of the grits mixture, top with handfulls of cheese, then the bacon. Mmmm....bacon *drools*

6.) Bake the casserole in the oven until hot and bubbling, about 20 minutes. Let stand for about 10 minutes (I'd give it five, to keep it fresh and hot) then serve :3

Finished pic is next up, but enjoy y'all :)