Grits and Greens with Brown Butter Hot Sauce
Growing up, Howard didn’t often eat grits. Her mother, Scarlett, usually made rice because it was faster and easier to prepare. That’s exactly why taking the time to make a pot of grits from scratch feels holiday-worthy to Howard. Here, she pairs them with stewed greens and a spicy, buttery sauce for a creamy side dish that works for any meal of the day.