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 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Vegetarian entree
Cuisine: American
Keyword: grits and greens
Servings: 4
Calories: 313kcal
Author: Susan Pridmore
Ingredients
Smokey Greens
1tablespoonextra virgin olive oil
1cupyellow oniondiced
3clovesgarlicminced
½cupcherry tomatoeshalved
½teaspoonsmoky paprika
½teaspoondried pepper flakes
12cupschopped greensI used collards and Swiss chard
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.