Grits and Greens

By Vallery Lomas

Published March 4, 2023

Grits and Greens
Sang An for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Rating
4(858)
Comments
Read comments

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.

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Ingredients

Yield:4 servings

    For the Grits

    • 2cups vegetable stock
    • 1cup quick-cooking grits
    • ¼teaspoon ground black pepper
    • ½cup whole milk
    • ½cup shredded sharp Cheddar (3 ounces)
    • Salt

    For the Greens

    • 2tablespoons extra-virgin olive oil
    • 1shallot, minced
    • 2garlic cloves, sliced
    • Pinch of red-pepper flakes
    • 1bunch collard greens (12 ½ ounces), stems removed, leaves cut into 1-inch pieces
    • 1bunch Swiss chard (10 ounces), leaves and stems cut into 1-inch pieces
    • Salt and black pepper
    • 1cup vegetable stock
    • 2tablespoons apple cider vinegar
    • Hot sauce, to serve
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

371 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 14 grams protein; 1052 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Ratings

4 out of 5
858 user ratings
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Comments

Jep

Polenta and grits aren’t the same thing, but are interchangeable. Cornmeal is a finer grind and will give you corn mush. The 20 minutes it takes to cook the greens is enough time to make proper grits, without any additional effort aside from stirring the pot every so often. The difference is worth the time and effort. Quick grits is cafeteria food; proper grits is dining. Google Anson Mills for some exceptional varieties of heirloom grits available by mail order.

Jeni

I've been making grits n greens for years. Being a Kentucky girl I always use Weisenburger Mill grits, produced in the heart of bluegrass country. Bourbon is not the only tasty thing to come from this region. They do not take long to cook and color seems merely an aesthetic preference. We also prefer kale with loads of garlic and onions as the topper for grits, and a runny egg. Simple, quick breakfast or dinner.

Prakash Nadkarni

Maury Chaykin (as a witness in "My Cousin Vinny", to Joe Pesci): "No true Southerner would use quick-cooking grits." But seriously, this is a nice recipe. For meat eaters, a source of umami - e.g., ham- would help the collards, as would a meat stock (or bouillon) for the grits. For extra creaminess, replace the 2 cups water with milk in Step 1. (Grits cooked only with milk (1:5), sugar, a pinch of salt, plus a little butter tastes better than semolina porridge as a breakfast cereal.)

Sharon

This was delicious! I did not have collard greens on hand, so used only Swiss chard, and an onion instead of a shallot. Will definitely make this again.

Sharon

We loved this! I had only Swiss chard on hand but followed the rest of recipe exactly, and it was delicious!

takeitoutside

Adding vinegar to the greens also helps the body to get the calcium from the greens. It's amazing how our great-grandmas' use of vinegar (calcium), bone broths (collagen) and cast iron gave their families health benefits they didn't even know about.

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