Grits and Greens
Indulge in the comforting Southern classic of Grits and Greens, a soul-warming dish that blends creamy stone-ground grits with tender, flavor-packed collard greens. This recipe masterfully combines rich textures and bold flavors, thanks to the addition of sharp cheddar cheese, smoky paprika, and a tangy hint of apple cider vinegar. Perfectly cooked grits, enhanced with heavy cream and butter, form the base for deeply seasoned greens simmered with garlic, onions, and your choice of broth. Whether you're serving it as a hearty side or a satisfying main dish, this recipe offers a comforting balance of creaminess and zest. Vegetarian-friendly with easy substitutions, it’s a versatile, gluten-free option that’s perfect for brunch, dinner, or any time you’re craving Southern comfort food.
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Recipe Information
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 0.5 cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 cup sharp cheddar cheese (optional, shredded)
- 6 cups collard greens (or kale, stemmed and chopped)
- 2 tablespoons olive oil
- 1 yellow onion (small, diced)
- 2 cloves garlic (minced)
- 1 tablespoon apple cider vinegar
- 1 cup chicken broth (or vegetable broth for vegetarian option)
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes (optional, to taste)
- 0.5 teaspoon black pepper
Instructions
Bring 4 cups of water to a boil in a medium pot. Add salt and slowly whisk in the grits to avoid clumping.
Reduce the heat to low and simmer the grits, stirring frequently, for about 20-25 minutes until thick and creamy. Add more water if needed to maintain a smooth consistency.
Stir in the heavy cream, butter, and optional cheddar cheese until well combined. Remove from heat, cover the pot, and set aside.
While the grits are cooking, heat olive oil in a large skillet over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chopped collard greens to the skillet, a handful at a time, stirring as they wilt.
Pour in the chicken or vegetable broth, apple cider vinegar, smoked paprika, black pepper, and optional red pepper flakes. Stir to combine.
Reduce the heat to low, cover the skillet, and let the greens simmer for 10-12 minutes until tender and flavorful. Stir occasionally.
To serve, spoon the cooked grits into bowls and top with the braised greens. Optionally, garnish with extra shredded cheese or a dash of hot sauce.
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 3790 mg | 165% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 6.3 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1443 mg | 111% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1437 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
