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Grits Greens & Beans

Grits, Greens, & Beans

Clemson Rural Health and Nutrition Extension Team
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 389 kcal

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: 389kcalCarbohydrates: 72gProtein: 22gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgFiber: 11gSugar: 8g
Keyword black eyed peas, carbohydrate, collards, dinner, grits, non-starchy vegetable, soul food, south carolina, starchy vegetable, vegetarian
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