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Kitchen Notebook

June 21, 2019

Rice Grits with Slow Cooked Collards

60 Mins

 


  • 1 cup Rice Grits
  • 1 bunch Collards
  • ½ pint Cherry Tomatoes, cut into quarters
  • 1 Onion, diced
  • 1 clove Garlic, sliced thinly
  • 1/2 Tbsp Sugar
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Olive Oil
  • ½  tsp Paprika
  • 1 pat Butter
  • 2 tsp Sea Salt
  • Vegetable Broth (Optional)
  • Hot Sauce (Optional)

Remove stems from collards and slice leaves into half-inch strips. In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add onions and garlic and sauté until fragrant. Stir in the collards and continue to sauté until they begin to wilt. Pour broth or water over collards--enough for them to be fully covered. Add apple cider vinegar, sugar, 1 teaspoon sea salt and a few dashes of hot sauce, if using. Bring to a boil; then cover, reduce heat to low and simmer for 1 hour. Twenty minutes before collards are done, stir in tomatoes.


Combine 2 cups water with 1 cup rice grits, one pat of butter (for veg) and 1 teaspoon sea salt. Bring to a boil. Stir once. Cover and simmer on low for about 20 minutes or until water has been absorbed and rice grits are tender. Keep covered; remove from heat and let sit for 10 minutes.


Divide grits between two plates. Spoon cooked collards over grits and serve.




60 Mins Grits Side Summer Veg Vegetarian

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60 Mins Grits Side Summer Veg Vegetarian


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