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Cheesy grits in a bowl topped with bacon.
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5 from 1 vote

Cheesy Grits and Smokey Greens

Cheesy grits and a mixture of collard greens and Swiss chard sautéed with onions, tomatoes, garlic and smoky spices for a flavor-packed vegetarian dinner. The grits are made with smoked gouda.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Vegetarian entree
Cuisine: American
Keyword: grits and greens
Servings: 4
Calories: 313kcal
Author: Susan Pridmore

Ingredients

Smokey Greens

  • 1 tablespoon extra virgin olive oil
  • 1 cup yellow onion diced
  • 3 cloves garlic minced
  • ½ cup cherry tomatoes halved
  • ½ teaspoon smoky paprika
  • ½ teaspoon dried pepper flakes
  • 12 cups chopped greens I used collards and Swiss chard
  • 2 cups vegetable broth
  • 1 teaspoon kosher salt or ½ teaspoon sea salt

Cheesy Grits

  • 1 cup low-fat milk
  • 1 cup vegetable broth
  • ½ cup stone ground grits not instant!
  • ¼ teaspoon baking soda
  • 2 tablespoons unsalted butter
  • ¼ cup grated cheddar cheese
  • ¼ cup grated smoked gouda cheese
  • dash hot sauce to taste
  • pinch salt and pepper to taste

Instructions

  • Remove the center vein of the collard greens, and rinse all of the greens well. Stack them or roll them up like a cigar, and slice into thin slivers. Dry and set aside.
  • Add the olive oil to a large skillet, and sauté the onion until soft. Add the minced garlic, tomatoes, and spices, and sauté another minute.
    Add the greens and toss well in the pan with tongs so they are completely coated with the tomato-onion mixture. Add additional olive oil if needed. Continue to sauté for 5 – 10 minutes until the greens are limp.
  • Add the broth and salt, stir, and cover the pan. Simmer for 20 minutes, or until the greens are tender. Correct for seasoning. Keep warm.
  • While the greens are cooking, begin the grits. Bring the milk and broth to a simmer over medium-high heat. Add the grits and baking soda, and reduce the heat to medium-low. Simmer for 15 minutes, continuing to stir to prevent it from sticking to the bottom of the pan.
  • Add the butter, cheeses, and hot sauce, stirring until melted. Add salt and pepper to taste.
  • Serve immediately with the greens.

Notes

1. Makes two very large single-servings or 4 small - medium servings.
2. Baking soda facilitates a faster and less worrisome cooking process of the grits due to its alkalinity. If eliminated, add 10 additional minutes to the cooking time.

Nutrition

Calories: 313kcal | Carbohydrates: 30.7g | Protein: 11.8g | Fat: 16.7g | Saturated Fat: 8.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.9g | Trans Fat: 0.2g | Cholesterol: 41.9mg | Sodium: 1784.3mg | Potassium: 667.9mg | Fiber: 3g | Sugar: 8.3g | Vitamin A: 7633.2IU | Vitamin C: 40.3mg | Calcium: 301.5mg | Iron: 2.5mg