Grits And Greens - cooking recipe

Ingredients

1 cup whipping cream
32 ounces chicken stock, divided
1 cup stone-ground grits
1/2 of a 1 lb package of chopped fresh collard greens
1/4 cup butter
1 cup parmesan cheese, freshly grated
1/2 teaspoon black pepper, freshly ground
6 slices bacon, cooked and crumbled

Preparation

Combine whipping cream and 3 cups chicken stock in a large saucepan; bring to a boil. Gradually stir in grits. Cook over medium heat until mixture returns to a boil; cover, reduce heat, and simmer, stirring occasionally, 25 minutes, or until creamy.
While grits cook, pour remaining 1 cup chicken stock into a large skillet; add greens. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until greens are tender and stock is absorbed.
Add butter, cheese, and pepper to the grits, stirring well. Stir in cooked greens. Cook 1 minute or until grits and greens are thoroughly heated and the cheese is melted. Sprinkle with crumbled bacon, and serve immediately.