Bacon Grits with Sautéed Greens
Bacon Grits with Sautéed Greens is a hearty, savory dish from the American South, combining creamy corn grits with crispy bacon and tender, flavorful greens. It typically features stone-ground grits, rendered bacon fat, and leafy greens like collards, kale, or turnip greens, often seasoned with garlic and onion.
🍽️ Nutrition at a glance
This dish is high in fat and carbohydrates, providing a good source of protein and fiber. A typical serving offers around 450-550 calories, with significant iron, calcium, and vitamins A and K from the greens.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 18 g |
| Carbs | 42 g |
| Fat | 26 g |
| Fiber | 6 g |
| Sugar | 2 g |
| Sodium | 780 mg |
| Iron | 4.2 mg |
| Calcium | 180 mg |
| Vitamin A | 320 mcg RAE |
| Vitamin K | 120 mcg |
| Potassium | 420 mg |
| Magnesium | 65 mg |
| Phosphorus | 220 mg |
| Zinc | 2.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Grits are a staple of Southern U.S. cuisine with roots in Native American corn preparation, while the addition of sautéed greens reflects the region's tradition of 'pot likker' cooking, where nutrient-rich greens are a key part of the diet.
