Braised Kale over Baked Cheese Grits

Ingredients

• 2 tablespoons balsamic vinegar 
• 1 teaspoon pepper black divided
• 2 large eggs beaten
• 1  garlic clove halved
• 3  garlic cloves coarsely chopped
• 6 teaspoons goat cheese crumbled
• 1 pound prewashed kale coarsely chopped such as Glory
• 1 cup milk 1% low-fat
• 1 tablespoon olive oil 
• 0.5 cup onion sliced 1 small
• 0.3 cup parmigiano-reggiano cheese grated
• 0.3 teaspoon salt 
• 1 cup grits yellow stone-ground uncooked
• 2 cups vegetable broth organic such as Swanson Certified
• 2 cups water 
• 2 quarts water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk

Directions

1. Preheat oven to 37
2. Bring broth and water to a boil in a medium saucepan. Slowly stir in grits and 1/2 teaspoon pepper; cover, reduce heat, and simmer 20 minutes, stirring occasionally.
3. Remove grits from heat.
4. Combine milk and eggs in a small bowl, stirring with a whisk; stir into grits with whisk. Stir in cheese.
5. Rub a 2-quart casserole with cut sides of halved garlic clove; pour grits into prepared dish.
6. Bake at 375 for 30 minutes.
7. Let stand 10 minutes before serving (mixture will be dense and puddinglike when set).
8. While grits bake, bring 2 quarts water to a boil in a large saucepan.
9. Add kale; reduce heat, and simmer 5 minutes.
10. Remove kale from pan; drain and rinse under cold water.
11. Add olive oil, onion, chopped garlic, and salt to pan; saut 2 minutes or until onion is translucent. Return kale to pan, and saut 10 minutes or until greens are tender. Stir in remaining 1/2 teaspoon pepper and balsamic vinegar.
12. Serve greens over grits; sprinkle with goat cheese.