In a medium saucepan, bring the chicken broth to a boil. Stir in the grits and reduce heat to low. Cook for about 20-25 minutes, stirring occasionally until the grits are thick and creamy. Add salt and butter to taste.

Cook the Bacon

In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.

Sauté the Collard Greens

In the same skillet, add olive oil if necessary. Add the chopped collard greens and cook until wilted, about 5 minutes. Add minced garlic and cook for another minute. Season with salt and pepper.

Cook the Shrimp

Add the shrimp to the skillet with the collard greens. Sprinkle with red pepper flakes and cook until the shrimp turn pink and are cooked through, about 3-5 minutes.

Combine and Serve

To serve, place a scoop of grits on a plate, top with the shrimp and collard greens mixture, and sprinkle the crispy bacon and halved cherry tomatoes on top.