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Greens Over Grits

A bowl of grits and green on a table.

Garden time, and the eatin’ is easy! Top off grits with sautéed greens like mustard, kale or Swiss chard for this simple dish.

 Ingredients

  • 4 cups water
  • 1 cup grits
  • Salted butter (a few tablespoons)
  • Salt and pepper, to taste
  • Olive oil (a few tablespoons)
  • 3 cloves garlic, sliced
  • 2 bunches mustard greens, kale, or Swiss chard (cleaned and torn)
  • Grated parmesan cheese, for topping
  • Red chili flakes, for garnish (optional)

Instructions

  1. Bring water to a boil and stir in the grits. Cook until tender, about 18–25 minutes.
  2. Mix in a few tablespoons of salted butter, and season with salt and pepper to taste.
  3. In a large skillet, heat a few tablespoons of olive oil with sliced garlic. Cook for 1 minute, or until fragrant.
  4. Add 2 bunches of cleaned, torn greens and sauté until wilted. Season with salt and pepper.
  5. Serve the greens over the grits, and top with grated Parmesan cheese and red chili flakes.