1 cup whole grain rice grits

3 ½ cups low-sodium chicken broth, divided

2 tablespoons olive oil

8 oz mushrooms, sliced

4 cups collard greens, stems discarded, chopped

6 cloves garlic

¼ teaspoon salt

¼ teaspoon black pepper

1. In a medium pot, bring 3 cups broth and grits to a boil. Reduce heat to a simmer and cook for 20 minutes. Remove from heat and let rest, covered, for 5 minutes. Grits should be fairly tender but not mushy.
2. While the grits are cooking, heat oil in a large frying pan. Once the oil is hot, add garlic, mushrooms, salt, and pepper. Stir to coat mushrooms with oil. Add remaining ½ cup of broth. Cook until mushrooms are brown and soft, about 10 minutes. Stir regularly so garlic doesn’t burn. 
3. Stir in collard greens. Cook until the greens are wilted, about 5 minutes.
4. Stir grits into mushroom mixture. Mix well to combine.