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Tres MoFo: Grits-N-Greens

Do I really need to tell everyone how Southern I am, again? Ok, so I'm pretty much as Southern as a Southern gal can get; born in Houston and raised in Central Alabama, and this dish is just about as Southern as a dish can get; collard greens and grits.

I'm sure you're skeptical, as must non-Southerns are at this point, but let me tell you a little secret: you're going to love it! Grits are one of my favorite things about the South (and fried green tomatoes).

Also: No self-respecting Southerner uses instant grits; so you don't either. But if you do I won't judge you, ok only for a minute or two but I definitely won't hold a grudge about it, and I will still think you're pretty rad.

Grits-N-Greens topped with Dulse and Shiitake Shrooms

To fix your grits:
4 c water
2 tbsp vegan butter
salt, to taste
1 c grits 
1/2 c non-dairy milk
pepper, to taste
1 tsp garlic powder
1 tsp onion powder
splash or two of soy sauce
2-3 tbsp nutritional yeast flakes


To fix your greens:
Olive oil
2 bunches of collard greens, rinsed, stemmed, and chopped
salt, to taste
1/2 c water
3 tbsp apple cider vinegar
2 tablespoons maple syrup

The Fixins':
1/2 c dulse, chopped
12 shiitake mushrooms, sliced
Lil bit of olive oil


  1. Preheat that oven to 350.
  2. Work on your grits first because since you're not using instant grits they will take a bit longer than a minute in the microwave. In a large saucepan bring that water, butter, and salt to a boil. When it gets to a-rumblin', stir in the grit; get 'em a-rumblin' again and reduce the heat so that the grits are just a simmerin'. It'll take about 10 minutes for the grits to get thick and soak up most of the water. Give those guys a frequent stirring to keep 'em from stickin.
  3. When they get all thick start adding 1/2 c of non-dairy milk every 10 minutes or so. They are going to get creamy and super thick...just how I like 'em.
  4. Add in the seasonings, soy sauce, and nooch. Remove from heat. 
  5. During the slow paced time of waiting to add more non-dairy milk I got started on my greens.Heat up some oil in a super large skillet and cook down your collards with the salt; add the water and cook until the collards are softened. Stir in vinegar and syrup. Remove from heat and set aside.
  6. Fry up the dulse until light green and crispy and then using the same pan, dry cook the shrooms to your liking. 
  7. You can throw assemble your grits-n-greens in one casserole dish, but I did separate ramekins to add a little cute factor. So, divide the greens evenly in the bottom of your individual bowls and top with about a 1/2 cup of grits. Bake in the oven until heated throughout, 20-30 minutes or so. 
  8. Top with fried dulse and dry cooked shrooms. Also, its a good idea to have Tabasco present. 


served with an almond-crusted roasted heirloom tomato

Comments

  1. Yum this looks so darn good, I love grits and think this would be a perfect dinner!

    ReplyDelete
  2. It is the perfect dinner! If it were legal, I'd totally marry this dish.

    ReplyDelete
  3. I know that no self-respecting Southerner uses instant grits because I saw "My Cousin Vinny." Anyway, this recipe looks original & great. Can't wait to try!

    ReplyDelete
    Replies
    1. Probably one of my favorite scenes from that movie...cause it's so true!

      Delete
  4. Have you seen the latest Lucky Peach magazine? There is a recipe for popcorn grits that seems amazing! Yours look pretty amazing too though!

    ReplyDelete
    Replies
    1. POPCORN GRITS! Holy Food-Moly!! Must. See.

      Delete
  5. Anonymous07:41

    I love grits too. Never had them with greens though. . .will definitely have to try this.

    ReplyDelete
    Replies
    1. Do it, and then tell me all about it!

      Delete

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