1 tbsp canola oil
1 cooking onion, diced
2 cloves garlic, minced
2 cups frozen greens (kale, spinach, collards etc..), chopped
½ cup coarse cornmeal
1 cup milk
1 cup vegetable broth
½ cup green chile sauce OR 1/2 cup salsa
2 tbsp butter
¼ cup cilantro, chopped (optional)
Place a heavy-bottomed skillet (cast iron works well) over medium and add canola oil, onion and garlic. Cook for 5 min, stirring occasionally.
Add in the frozen greens and cook until thawed and warmed through.
Add cornmeal, milk, vegetable broth and green chili sauce and mix well to combine. Turn heat to medium-low and cook grits for 10 min, stirring often. Turn heat to low if grits begin to bubble too quickly.
Stir in butter. Use a large spoon to create a small well and crack in one egg. Repeat with remaining eggs. Cover skillet and cook for 8 min, or until eggs are cooked to your preferred doneness. Top with cilantro, if desired, and serve.