Yield: 6-8 servings

It’s no secret that belts are tightening around the world. Here’s an inexpensive, healthy and simple dinner to make those metaphorical pants fit a little looser while taking advantage of late winter greens. Leftovers reheat well and the grits, especially, lend themselves to optional stir-ins besides the two I’ve included. (Fresh corn kernels sound good or maybe a little chipotle in adobo???) If you experiment, please share your concoctions. The nutritional yeast lends a rich cheesy flavor to the grits and the smoked almonds impart a “bacony” flavor.

This dish would be equally good with fresh spinach or collards, though the cooking time would need to be adjusted especially for the spinach. Thanks to my good pals Sharon and Trish for inspiring this go-to meal.

Grits

4 cups water
2 tablespoons vegan butter (I use Earth Balance)
1/4 teaspoon salt (if not using salted butter)
*1 cups stone-ground grits (not quick-cooking or instant)
2-4 cups unsweetened soy milk
freshly ground black pepper to taste
garlic powder to taste
onion powder to taste
approximately 1 tablespoon of Amino Acids or to taste
approximately 1/4 cup nutritional yeast flakes or to taste

Optional stir-ins:

1 onion, sliced or diced and caramelized in a heavy skillet over medium heat with 1 tablespoon of
olive oil
Finely diced sundried tomatoes in oil, drained (use as much as you like)

In a medium heavy-bottomed saucepan, bring water, salt (if using) and butter to a boil. Stir in the grits, return to a boil, and reduce the heat to a simmer for about 10 minutes or until the grits are very thick and have absorbed most of the water, stirring the pot occasionally to prevent the grits form sticking. Over the course of the next 50 minutes, add soy milk 1/2 cup at a time and cook, stirring occasionally, until liquid is cooked off or absorbed and the desired consistency is reached: very creamy but full-bodied enough to hold their shape. Mix in remaining ingredients, including optional stir-ins (one or both), before serving.

Note: I use Hoppin’ John’s Freshly Stone-Ground Old Fashioned Speckled White Grits from Charleston, SC, 803.577.6404.

Greens

1-2 tablespoons olive oil
2 heads of fresh kale, rinsed, with leaves and tender stems only chopped in slightly larger than bite-sized pieces, as they will reduce (compost remaining stems)
1/2 teaspoon of salt or to taste
1/2-1 cup water
2-4 tablespoons red wine or apple cider vinegar or to taste
2 tablespoons maple syrup or to taste
Optional: a few whole or chopped smoked almonds

In a very large skillet or wok, heat olive oil over medium-high heat. Add kale and salt and cook, stirring frequently, for about 5 minutes. Add water, starting with 1/2 cup, and cook, still stirring frequently, for another 5 or so minutes or until kale is softened and cooked down a little, but still bright green and not wilted. Stir in vinegar and syrup. Taste and adjust seasoning if necessary. Serve immediately over piping hot grits topped with optional chopped or whole smoked almonds.