• Prep-time: / Ready In:
  • Makes 4 cups grits + 7½ cups greens

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.

grits and greens with kale

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. Spoon greens over grits. If desired, serve with hot sauce and lemon wedges.

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about the author

Nancy Macklin

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. Nancy 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.

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