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.  

black bean burritos

 I got this recipe for black bean burritos from the NYT, and I modified it a bit.  The beans are also great as a dip.

Ingredients

• ¼ cup safflower or canola oil
• ½ cup finely chopped yellow onion (from 1/2 medium onion)
• ½ cup finely chopped green bell pepper (from 1/2 pepper) (poblano or other peppers would be good)
• salt and black pepper
• 2 garlic cloves, minced
• 2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained (I don't drain them because I can them myself; I just add 2 pint jars entirely and do not add water)
• ½ cup store-bought or homemade pico de gallo or salsa
• ¼ teaspoon smoked paprika
• 6 (9- to 10-inch) flour tortillas
• 2 cups (8 ounces) shredded sharp Cheddar (this is a lot of cheese; I use considerably less)
• Sour cream and hot sauce, for serving 

Preparation

1. In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
2. Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
3. In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.