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Grits and Greens

By Kimberly Larson
This dish is a perfect combination of strong spices, bitter green vegetables, and a light, dry grain.
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Course Side Dish
Servings 4 servings

Ingredients
  

FOR THE GRITS

  • 4 cups water
  • Pinch of salt
  • 1 cup cornmeal
  • 1 teaspoon sesame oil
  • 1 teaspoon chili powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika

FOR THE SPICY GREENS

  • 1 cup chopped kale
  • 1 cup chopped rainbow chard
  • 1 cup chopped garlic mustard leaves
  • 1 cup chopped ramps
  • ½ cup chopped bell pepper (yellow, orange, or red)
  • 4 cloves garlic, peeled and finely chopped
  • 1 teaspoon freshly grated ginger root
  • 1 teaspoon umeboshi vinegar or apple cider vinegar
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper

Instructions
 

TO MAKE THE GRITS

  • Place water and salt into a large 2-quart saucepan or stockpot and bring to a boil on high heat. Slowly stir in the cornmeal and reduce heat to low. Continue cooking for 20 to 30 minutes, or until grits are a smooth consistency, stirring every few minutes to avoid burning the bottom of the polenta or creating firm chunks; the longer the cook time, the softer and creamier the end result. In the last few minutes of cooking stir in the sesame oil and spices.

TO MAKE THE SPICY GREENS

  • While the grits are cooking, combine all greens ingredients along with 1 tablespoon water in a large skillet or wok; sauté covered for 8 to 10 minutes on medium heat until all the water has evaporated and the kale is wilted but not shapeless.
  • Serve the grits like porridge in bowls. Top with the spicy greens.