Smothered Cheese Grits and Steamed Greens
Smothered Cheese Grits and Steamed Greens takes approximately 45 minutes from beginning to end. This recipe makes 8 servings with 234 calories, 10g of protein, and 9g of fat each. For $1.1 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 1284 people have made this recipe and would make it again. Plenty of people really liked this Southern dish. It works well as a breakfast. If you have apple cider vinegar, grits, kale, and a few other ingredients on hand, you can make it. It is brought to you by Vegetarian Times. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns an excellent spoonacular score of 98%. Try Cheese Grits and Greens, Smothered Pork Chops and Grits, and Smothered Shrimp, Andouille Sausage, and Grits for similar recipes.
Servings: 8
Ingredients:
1 Tbs. apple cider vinegar
2 oz. (½ cup) grated extra-sharp Cheddar cheese, plus more for sprinkling, optional Toasted sesame seeds, optional
1 cup fresh or frozen corn kernels
¾ cup quick-cooking or old-fashioned white hominy grits (not instant)
1 lb. curly kale, tough stems removed, torn into bite-size pieces (14 cups)
¼ cup low-fat milk
3 Tbs. olive oil, divided
2 large sweet onions, such as Vidalia or Walla Walla, halved
Equipment:
frying pan
bowl
Cooking instruction summary:
1. Heat 2 Tbs. oil in large skillet over medium heat. Add onions, cover, and cook 20 to 25 minutes, or until onions are softened and caramelized, stirring occasionally. Season with salt and pepper, if desired, and keep warm.2. Meanwhile, cook grits according to package directions. Stir in corn and milk, and return to a simmer, stirring constantly to incorporate milk. Keep warm.3. Steam kale in basket steamer 4 to 5 minutes, or until wilted but still bright green and crisp-tender. Transfer to bowl, and stir in vinegar and remaining 1 Tbs. oil. Season with salt and pepper, if desired.4. To serve: Stir cheese into grits, and transfer to serving platter. Top with kale, then onions. Sprinkle with sesame seeds and grated cheese (if using).
Step by step:
1. Heat 2 Tbs. oil in large skillet over medium heat.
2. Add onions, cover, and cook 20 to 25 minutes, or until onions are softened and caramelized, stirring occasionally. Season with salt and pepper, if desired, and keep warm.
3. Meanwhile, cook grits according to package directions. Stir in corn and milk, and return to a simmer, stirring constantly to incorporate milk. Keep warm.
4. Steam kale in basket steamer 4 to 5 minutes, or until wilted but still bright green and crisp-tender.
5. Transfer to bowl, and stir in vinegar and remaining 1 Tbs. oil. Season with salt and pepper, if desired.
6. To serve: Stir cheese into grits, and transfer to serving platter. Top with kale, then onions. Sprinkle with sesame seeds and grated cheese (if using).
Nutrition Information:
covered percent of daily need
