Grits, Greens, & Beans
Equipment
- Stove
- Pressure Cooker
Ingredients
For the Black Eyed Peas: (you can also use 2.5 cups of canned black beans)
- 1 cup dried black eyed peas
- 2 cups vegetable broth
- 1 cup yellow onion diced small
- 1 cup green bell pepper diced small
- 2 garlic cloves minced
- 1 bay leaf
- 1 tsp worcestershire sauce
- ½ tsp liquid smoke
- tabasco sauce to taste
For the Collards:
- ½ cup vegetable broth
- ½ tsp liquid smoke
- ½ tsp soy sauce
- 4 garlic cloves minced
- 1 lb collard greens chopped and washed thoroughly
- 1 tsp apple cider vinegar
- red pepper flakes a pinch
For the Grits:
- 3 cup water
- ½ tsp salt kosher
- 1 cup quick cook grits
- ½ cup low fat cheese monterey jack or cheddar
Instructions
For the Black Eyed Peas:
- Start by soaking the black eyed peas overnight. After the black eyed peas have soaked, in a medium pot add the vegetable broth, onion, bell pepper, black eyed peas, vegetable broth, garlic, bay leaf and tabasco (if using). Bring to a boil and turn the stove temperature to low and cook for 45-50 minutes or until the beans are tender but not mushy. Add the worcestershire and liquid smoke.
For the Greens:
- While the beans are cooking, work on the greens. In a large pot, bring the vegetable broth, liquid smoke, soy sauce, and garlic to a boil. Add the collard greens and stir thoroughly until the greens begin to wilt. Cook on medium-low heat for 15 minutes, sitrring the greens every few minutes. Season the greens with the apple cider vinegar, and red pepper flakes.
For the Grits:
- In another medium sauce pan, bring the water to a boil. Add the salt and whisk in the grits to avoid clumps. Turn the stove down to low, cover the pot and cook on low for 5 minutes. Adjust the seasoning as needed. Stir in the cheese. If the grits are too dry you can add additional water, a splash of milk, or a TBSP of butter.
Serving:
- Scoop 1 cup of grits into a bowl and top with your greens and black eyed peas. Season your bowl with additional tabasco, jalapenos, or BBQ sauce.
Nutrition
Calories: 389kcal | Carbohydrates: 72g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Fiber: 11g | Sugar: 8g
