Cajun-Spiced Shrimp and Smoked Gouda Grits with Bacon-Braised Collard Greens

Prepare the vegetables: wash 12 oz of fresh collard greens, strip the leaves away from the tough woody stems, and slice the leaves into 1-inch ribbons. Finely dice 1/2 cup of yellow onion and mince 4 cloves of garlic. Shred 1 cup of smoked Gouda cheese from a block. Slice 2 green onions for garnish.

Cut 4 slices of raw thick-cut bacon into 1/2-inch lardons. In a medium Dutch oven over medium heat, cook the bacon pieces for 6 to 8 minutes until they are crispy and the fat is fully rendered. Use a slotted spoon to transfer the crispy bacon to a plate lined with paper towels, leaving the rendered bacon fat in the pot.

Add 1/2 cup of diced yellow onion and half of the minced garlic (2 cloves) directly into the hot bacon fat. Sauté for 3 minutes until softened and translucent. Add the sliced collard greens to the pot in batches, stirring to wilt them slightly in the fat.

Pour 1 cup of chicken broth, 2 tbsp of apple cider vinegar, 1/2 tsp of salt, and 1/4 tsp of black pepper over the greens. Bring the liquid to a simmer, then cover the pot, reduce the heat to low, and braise for 30 to 35 minutes until the greens are tender. Stir in half of the reserved crispy bacon just before serving.

While the greens braise, prepare the grits. In a medium saucepan, combine 2 cups of water, 2 cups of whole milk, 1 tsp of salt, and 1 tbsp of unsalted butter. Bring to a boil over medium-high heat. Slowly whisk in 1 cup of stone-ground white grits to prevent clumping. Reduce the heat to low, cover, and cook for 30 to 35 minutes, whisking every 5 minutes to ensure a creamy texture and prevent scorching on the bottom.

Remove the grits from the heat. Whisk in 1 cup of shredded smoked Gouda cheese and another 1 tbsp of unsalted butter until completely melted, creamy, and smooth. Cover the pot to keep them warm.

Pat 1 lb of raw peeled and deveined shrimp completely dry with paper towels. Toss the shrimp in a bowl with 2 tbsp of Cajun seasoning until they are thoroughly coated.

In a large skillet over medium-high heat, melt the remaining 1 tbsp of unsalted butter with 1 tbsp of olive oil. Add the remaining minced garlic (2 cloves) and cook for 30 seconds until fragrant. Add the seasoned shrimp in a single layer and sear for 2 minutes without moving them to develop a nice crust. Flip and cook for an additional 1 to 2 minutes until pink and opaque. Squeeze the juice of 1/2 of the fresh lemon over the hot shrimp.

To assemble, spoon a generous portion of the warm smoked Gouda grits into each of three shallow bowls. Layer a portion of the bacon-braised collard greens next to the grits, then top with the seared Cajun shrimp. Garnish with the remaining crispy bacon, sliced green onions, and serve with the remaining lemon cut into wedges.