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  • Makes 4 cups grits + 7½ cups greens
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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.

By Nancy Macklin, RDN,


  • 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)


  • 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.

Comments (13)

(5 from 5 votes)

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Grits are similar to cornmeal. It differs in that grits are made from dried and ground corn that is usually a coarser grind. Grits are often made from hominy, which is corn treated with lime—or another alkaline product—to remove the hull

Andrew W

For the international reader, what exactly are ‘grits’? Thanks, Andy (Scotland)

Josie Talbot

Andy, I am from Alabama, just so you know. Grits are coarse ground corn meal that when cook has a creamy texture. The Italians call it Polenta.


cornmeal. Similar to polenta.


It's like polenta


Can Nutritional Information be included?


Hi Len, did you notice that there are no serving sizes listed in FOK recipes? They tell you how much it will make but they don't tell you how much you should or should not eat; therefore, no nutritional information is ever given. There are many apps available that will allow you to customize your serving size to obtain the NI.

Courtney Davison

Hi Len, We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website by the end of the year. Please stay tuned for updates! Thank you, Courtney Editor, Forks Over Knives


Made this with fresh Lacinato kale and fresh cherry tomatoes. In the instructions you don’t mention when to add vinegar.


Add the vinegar in step 2 after the greens are wilted.


Fantastic! So simple, but so tasty. My go to recipe for greens.


Excellent and simple!

Karen Smith

This was delicious! Served 5 adults well.

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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