Vegan Grits and Greens-Southern Style Vegetarian Grits and Greens Recipe

VEGETARIAN RECIPE – NORTH AMERICA

Southern Style Vegetarian Grits and Greens Recipe

Introduction: Indulge in the comforting flavors of the American South with this delicious Southern Style Vegetarian Grits and Greens recipe. Creamy grits are paired with sautéed greens, creating a hearty and wholesome dish that’s perfect for breakfast, brunch, or any time you’re craving soulful comfort food. This recipe combines the smooth texture of grits with the earthy goodness of collard greens or spinach, making it a satisfying and nutritious option for both vegetarians and anyone who appreciates Southern cuisine.

Tips:

• Use stone-ground grits for the best texture and flavor. Avoid instant grits, as they won’t yield the same creamy result.
• Choose fresh, vibrant greens for sautéing. Collard greens and spinach work wonderfully, but you can also experiment with other sturdy greens like kale or Swiss chard.
• Feel free to customize the dish by adding your favorite toppings or garnishes, such as grated cheese, hot sauce, sliced green onions, or a drizzle of olive oil.
• To save time, you can prepare the grits while the greens are sautéing.
• The recipe can be easily doubled or halved to accommodate your serving needs.

Cooking Time: Preparation: 15 minutes Cooking: 30 minutes Total: 45 minutes

Ingredients:

• 1 cup stone-ground grits
• 4 cups water or vegetable broth
• Salt, to taste
• 2 tablespoons butter or olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bunch collard greens or 8-10 cups baby spinach, washed, stems removed, and chopped
• 1/4 teaspoon red pepper flakes (adjust to taste)
• Black pepper, to taste
• Optional toppings: grated cheddar cheese, sliced green onions, hot sauce

Instructions:

1. Prepare the Grits: a. In a medium saucepan, bring the water or vegetable broth to a boil. b. Gradually whisk in the grits to avoid clumps. c. Reduce the heat to low and cover the saucepan. Cook the grits, stirring occasionally, for about 20-25 minutes or until they are tender and creamy. Add more water or broth if needed. d. Once cooked, stir in butter (or olive oil) and season with salt. Keep warm.
2. Sauté the Greens: a. In a large skillet, heat a tablespoon of butter or olive oil over medium heat. b. Add the chopped onion and sauté until translucent, about 3-4 minutes. c. Stir in the minced garlic and red pepper flakes, and cook for another 1-2 minutes until fragrant. d. Add the chopped collard greens (or spinach) in batches, allowing them to wilt slightly before adding more. Sauté until the greens are tender, which will take about 5-7 minutes for spinach and slightly longer for collard greens. e. Season the greens with salt and black pepper to taste.
3. Assemble: a. To serve, spoon a generous portion of creamy grits onto individual plates. b. Top the grits with a generous helping of sautéed greens. c. Optionally, sprinkle grated cheddar cheese, sliced green onions, or hot sauce over the dish.
4. Enjoy: Serve the Southern Style Vegetarian Grits and Greens while they’re still warm, and savor the comforting combination of creamy grits and flavorful greens. This dish captures the essence of Southern cuisine and provides a hearty and nourishing meal.

Whether you’re a die-hard fan of Southern cooking or simply looking to try something new, this recipe brings together classic ingredients in a delightful and wholesome way.