INGREDIENTS
1 10 ounce package
Collards, frozen dry
3 cloves
Garlic
2
Shallots, small diced (1/2 cup)
2
Eggs, large
1 cup
Grits, yellow
4 cups
Vegetable stock
1
Kosher salt and coarsely ground black pepper
2 tbsp
Coconut oil, unrefined
1 cup
Gouda, grated aged
1/2 cup
Heavy cream
1 cup
Ricotta