1 large bunch collards or other greens
1 tablespoon balsamic vinegar
1 slivered garlic clove
1 cup quick cooking grits
1- 1/2 cups grated sharp cheddar cheese
Salt and pepper
Wash, stem, chop greens, steam until just wilted, season with vinegar and salt and pepper. Gently cook grits in 3 1/4 cups water with garlic, over low heat after water comes to a boil, about 5 minutes. Stir in cheese and half of the greens. Place grits in greased baking dish, spread remaining greens on top, make slight indentations and crack an egg in each. Sprinkle with salt and pepper, bake 15-20 minutes or until eggs are set.
source: From Asparagus to Zucchini