In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the shrimp, salt, black pepper, and lemon juice. Cook until shrimp are pink and cooked through, about 3-4 minutes. Set aside.

Grits Preparation

Cook the Grits

In a saucepan, bring water to a boil. Stir in the grits and salt. Reduce heat to low and cook, stirring occasionally, until thickened, about 20-25 minutes. Stir in butter before serving.

Collard Greens Preparation

Cook the Collard Greens

In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent. Add collard greens and chicken broth, cover and cook until greens are tender, about 30 minutes. Season with salt.

Kimchi Preparation

Make the Kimchi

In a bowl, combine julienned honey crisp apple, chopped napa cabbage, grated carrot, grated ginger, minced garlic, rice vinegar, sugar, and salt. Mix well and let sit for 30 minutes to marinate.

Assembly

Assemble the Dish

On a plate, serve a portion of grits, topped with sautéed shrimp, a side of collard greens, and a spoonful of honey crisp apple kimchi. Drizzle pot liquor over the top.