Roasted Pulled Pork on Cheesy Grits Cakes with Collards

In a 4- to 6-qt. pot bring milk to a boil over medium and add 1/2 teaspoon kosher salt. (Omit salt if using stock.) Gradually stir in grits and reduce heat to low. Cook, uncovered, stirring occasionally, 45 minutes. Mixture will be very thick and pull away from sides of pan. Remove from heat and stir in cheese, butter, chives, cayenne, and 1/4 teaspoon black pepper,.

Spread grits in an even layer in a 9x13-inch baking pan lined with parchment paper. Let cool completely. Cover with plastic wrap and refrigerate until firm (at least 4 hours). Using a 2-inch cookie cutter or a sharp knife, cut into cakes; refrigerate until ready to serve (up to 3 days).

To serve, transfer cakes to a baking sheet lined with foil. Broil 5 inches from heat 5 to 7 minutes until lightly golden brown. If desired, top with Roasted Pulled Pork and/or Braised Cabbage Collards. Makes 20 cakes.

Strip greens from stems and rinse thoroughly to remove dirt and sand. Discard stems. Working a few at a time, stack leaves on top of each other, roll up, and cut into 1/2-inch slices. Set aside.

Heat 2 tablespoons vegetable oil in a Dutch oven over medium-low. Cook garlic slowly to extract flavor but not brown, 2 to 3 minutes. Gradually add greens to pan, a handful at a time; stir. Greens will cook down quickly. Add 2 cups stock, 1 tablespoon sugar, and crushed red pepper. Simmer, covered, until tender, 45 to 60 minutes, adding additional stock as necessary. Stir in vinegar; add kosher salt to taste. Serves 8.