Recipe Author: Conne Ward Cameron
I’m cooking for a friend who is unable to cook for himself right now. I want to make something a bit more stick-to-your-ribs and so I’m going to make the Grits and Greens (again, recipe below) adapted from the New York Times. Their original recipe called for quick-cooking grits but I have Riverview grits in the freezer, and for collards and Swiss chard. I’ll be using the kale and Swiss chard from this week’s box.
Ingredients:
For the Grits:
2 cups vegetable stock
1 cup grits
1/4 teaspoon ground black pepper
1/2 cup whole milk
1/2 cup shredded sharp Cheddar (3 ounces)
Salt
For the Greens:
2 tablespoons extra-virgin olive oil
1 green onion, thinly sliced
2 garlic cloves, sliced
Pinch of red-pepper flakes
1 bunch kale, stems removed, leaves cut into 1-inch pieces
1 bunch Swiss chard, leaves and stems cut into 1-inch pieces
Salt and black pepper
1 cup vegetable stock
2 tablespoons apple cider vinegar
Hot sauce, to serve
Preparation:
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 grits are tender, maybe 20 minutes.
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.
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, kale and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
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.
