Grits and Greens

4 servings


40 minutes

total time


2 cups vegetable stock

1 cup quick-cooking grits

1/4 teaspoon ground black pepper

1/2 cup whole milk

1/2 cup shredded sharp Cheddar (3 ounces)


2 tablespoons extra-virgin olive oil

1 shallot, minced

2 garlic cloves, sliced

Pinch of red-pepper flakes

1 bunch collard greens (12 ½ ounces), stems removed, leaves cut into 1-inch pieces

1 bunch Swiss chard (10 ounces), 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


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 thickened, 5 to 8 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, collards 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.


Serving Size




Total Fat

16 g

Saturated Fat

6 g

Unsaturated Fat

9 g

Trans Fat

0 g




1052 mg

Total Carbohydrate

44 g

Dietary Fiber

7 g

Total Sugars

4 g


14 g

4 servings


40 minutes

total time
Start Cooking