I get you don't like grits....but in the end, they are part of a Cook's palette, to be used to enhance other aspects of a dish. They can be quite awesome, given, of course, that they are cooked in a way that adds to a dish. I had some the other day with Pimento cheese, and man the texture and taste was killer. I'd tend to agree with you on the greens. I've yet to find the person who makes them into something other than a vehicle for Vinegar (but I'm hopeful).