grits and greens

 This recipe for grits and greens with NYT caught my eye.  It's warming up here and some greens are starting to bolt, so I want to get all the goodness that I can.  

Ingredients

For the Grits:

• 2 cups vegetable stock (I used beef bouillon; vegetable bouillon would be fine, too, or the chicken stock I can up)
• 1 cup quick-cooking grits
• ¼ teaspoon ground black pepper
• ½ cup whole milk (having no milk on hand I used half and half and ... it was too rich)
• ½ cup shredded sharp Cheddar (3 ounces) 
• a dab of butter  
• Salt

For the Greens:

• 2 tablespoons extra-virgin olive oil
• 1 shallot, minced
• 2 garlic cloves, sliced
• Pinch of red-pepper flakes
• 1 bunch collard greens (12 ½ ounces), stems removed, leaves cut into 1-inch pieces
• 1 bunch Swiss chard (10 ounces), leaves and stems cut into 1-inch pieces
• Salt and black pepper
• 1 cup vegetable stock (again beef bouillon)
• 2 tablespoons apple cider vinegar
• Hot sauce, to serve  

Preparation

1. Make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
2. Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. (Or longer)
   
3. Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
4. Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
5. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.

 

Edit: this is really good.  The ACV was enough umami that I didn't miss the meat at all, and I added a little butter to the grits and it was so good.  Even good as leftovers.  Four good meals worth.