This weeknight dinner is the perfect homey and rustic dish. Quick-cooking grits become extra flavorful because they are simmered in vegetable stock and get a creamy bite from the combination of milk and sharp Cheddar that’s stirred in once the grits are tender. Using both collard greens and Swiss chard lends more interesting and varied tastes and textures. Because the leaves are cooked just until wilted, apple cider vinegar is added at the end to help balance out any bitterness. A little hot sauce splashed on just before serving helps tie the entire dish together, awakening the flavors in both the greens and grits.
Provided by: SmallRecipe.com
Total time: 40 minutes
Yield: 4 servings
Ingredients:
| 2 cups vegetable stock |
| 1 cup quick-cooking grits |
| 1/4 teaspoon ground black pepper |
| 1/2 cup whole milk |
| 1/2 cup shredded sharp Cheddar (3 ounces) |
| Salt |
| 2 tablespoons extra-virgin olive oil |
| 1 shallot, minced |
| 2 garlic cloves, sliced |
| Pinch of red-pepper flakes |
| 1 bunch collard greens (12 ½ ounces), stems removed, leaves cut into 1-inch pieces |
| 1 bunch Swiss chard (10 ounces), leaves and stems cut into 1-inch pieces |
| Salt and black pepper |
| 1 cup vegetable stock |
| 2 tablespoons apple cider vinegar |
| Hot sauce, to serve |
Steps:
- Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
- Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
- Meanwhile, make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
- Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.
Using the multicooker for grits is ideal—no splatters, constant stirring, or burned grits at the bottom of the pan. The spinach stirred into the perfectly creamy grits at the end adds color, flavor, and a load of nutrients.
Provided by: SmallRecipe.com
Total time: 55 minutes
Yield: Serves 6 (serving size: about 1 cup)
Ingredients:
| 1 tablespoon canola oil |
| 1 cup uncooked stone-ground grits |
| 2 cups water |
| 1 cup lower-sodium chicken broth |
| 1 cup 2% reduced-fat milk |
| 1 tablespoon unsalted butter |
| 1/2 teaspoon kosher salt |
Steps:
- 1. Select SAUTÉ setting on a programmable pressure multicooker. Select HIGH temperature setting; add oil to cooker, and allow to preheat until hot, about 2 minutes. Add grits; cook, stirring constantly, 2 minutes. Add water, broth, milk, butter, and salt; stir to completely combine. Press CANCEL. 2. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/ PRESSURE COOK setting. Select HIGH pressure for 10 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) 3. Let the pressure release naturally for 15 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker. Add spinach to mixture; stir until thoroughly combined and grits are smooth and creamy. Place lid on cooker; let stand 3 minutes. Stir again and serve.
Nutrition Facts:
Calories 159, Carbohydrate 24g, Fat 5g, Fiber 3g, Protein 4g, Saturated Fat 2g, Sodium 212mg, Sugar 2g
The robustness of this casserole makes it a wonderful addition to any meal. This is the ultimate Southern dish everyone needs to try at least once. These creamy, rich grits will convert anyone into a grits lover. Thick and creamy, they’re cooked with half and half and two types of cheese which makes them savory. Cooking the onions in bacon drippings, gives the casserole that undeniable bacon flavor. Mixing in your favorite greens bulks up the casserole even more. It’s quite filling, so a little goes a long way. A great casserole for brunch or serve as a side dish.
Provided by: SmallRecipe.com
Categories: Vegetables
Prep time: 50 minutes
Cook time: 20 minutes
Ingredients:
| 1 medium onion, chopped |
| 6 or 7 – pieces of bacon |
| 2 cup(s) grits (quick cook, just not instant) |
| 12-16 ounce(s) bag of frozen greens – your choice, i like collards or spinach |
| 1 stick(s) butter |
| 1 cup(s) grated Parmesan cheese |
| 2 cup(s) monterey jack cheese (reserve a little for topping) |
| – salt and pepper, to taste |
| 6 cup(s) chicken broth |
| 2 cup(s) half and half |
Steps:
- Preheat the oven to 350.
- Dice bacon and cook in a medium skillet until it is nice and crisp. Drain bacon on a paper towel and set it aside.
- In the same skillet as the bacon was cooked, pour most of the bacon grease out leaving about a Tablespoon. Dice the onion and cook it in the reserved bacon grease until the onion is translucent and set aside.
- In a large pot combine 1/2 and 1/2 and 6 cups of chicken broth. Bring to a boil, stir in grits, bring back to a boil, cover, and reduce heat to simmer. Stir often to keep from burning. Cook for about 10-15 minutes. You want normal grits consistency. I use a whisk to get the lumps out.
- While grits are cooking, cook greens. Cook approx 10 min or until tender. If I use spinach, I cook them in the microwave in the steamer bag. Drain and squeeze out all the liquid.
- Add butter, both kinds of cheese, onion, and salt and pepper to the grits. When butter is melted, stir in the greens.
- Pour mixture in a greased 13×9 dish. Top with crumbled bacon and a little reserved cheese.
- Bake in a preheated oven for 30 minutes.
Heap these Southern home-style greens over grits for a satisfying supper. Don’t forget to add a splash of hot sauce and a squeeze of lemon.
Provided by: SmallRecipe.com
Total time: 30 minutes
Prep time: 30 minutes
Ingredients:
| 1 32-oz. carton low-sodium vegetable broth |
| 4 cloves garlic, minced |
| 1½ cups dry instant grits |
| 1 medium onion, chopped (1 cup) |
| 1 red bell pepper, chopped (1 cup) |
| 2 14.5-oz. cans no-salt-added diced tomatoes, undrained |
| 1 15-oz. can no-salt-added red or pinto beans, rinsed and drained |
| ¼ teaspoon smoked paprika |
| ¼ teaspoon crushed red pepper (optional) |
| 1 16-oz. package frozen cut leaf kale |
| 1 tablespoon apple cider vinegar |
| Sea salt and freshly ground black pepper, to taste |
| Hot sauce (optional) |
| Lemon wedges (optional) |
Steps:
- In a large saucepan bring vegetable broth and 1 clove garlic to boiling. Stir in grits; reduce heat. Cover and cook about 5 minutes or until grits are thickened and creamy, stirring occasionally. (Mixture will splatter. Use a long-handle spoon to avoid burns.) If needed, add up to ½ cup water to thin to desired consistency.
- Meanwhile, in an extra-large skillet cook the remaining 3 cloves garlic, the onion, and bell pepper over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add tomatoes, beans, paprika, and crushed red pepper (if using); bring to boiling. Gradually add kale, cooking until all kale has wilted. Stir in vinegar. Season with salt and black pepper.
- Spoon greens over grits. If desired, serve with hot sauce and lemon wedges.