Spicy Collard Greens over Grits

The collard greens, chard and arugula in this dish absorbed lots of flavor from the broth and seasoning, filled out by the creamy grits. The vinegar and heat notes from the quick tomato salsa and pickled jalapenos add pleasant moments throughout.

Recipe from Darius Cooks.

-1 bunch collard greens
-1 bunch Swiss chard
-Handful of arugula
-4 cups vegetable broth
-1/2 teaspoon paprika
-1/2 teaspoon Cajun seasoning
-1/4 cup sugar

-1/2 cup grits
-6 grape tomatoes
-1 tablespoon white balsamic vinegar
-1 tablespoon olive oil
-4-5 slices pickled jalapenos

Add the vegetable broth to a large pot and bring to a boil. Add the chopped collard greens, chopped Swiss chard, chopped arugula, paprika, Cajun seasoning, sugar, salt and pepper. Stir, then let reduce until the liquid is evaporated.

Chop tomatoes, toss with vinegar, olive oil, and a pinch of salt, and set aside.

When the greens are near finished, in a sauce pot, bring two cups of water to a boil. Once boiling, add the grits and a dash of salt. Whisk over medium heat until the grits thicken.

Serve grits topped with cooked greens, the tomato salsa, and sliced pickled jalapeno.


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