Can I use instant grits if I'm in a super hurry?

Yes, but quick-cooking grits are your tastier bet. Save instant grits for your emergency apocalypse stash.

What if I accidentally turn my grits into a thick paste?

No worries! Adding more water or vegetable broth can turn that paste into creamy grits.

Can I make this dish ahead of time?

You can definitely prep ahead, but remember, grits have a tendency to thicken up when cooled. Just reheat gently, adding a bit of liquid if necessary, and they'll fall back in line.

What's the best way to reheat leftovers, assuming I have any?

I zap them in the microwave or give them a quick whirl on the stove, tossing in a dash of water or veggie broth to loosen them up if they feel a tad too thick.

Vegan Grits With Savory Mushrooms and Collard Greens

Description

Vegan Grits with Savory Mushrooms and Collard Greens is where creamy grits meet the earthy richness of mushrooms and the vibrant nutrition of greens in one delicious bowl.

Ingredients

Units Scale

Grits

2 cups of water or veggie broth
2 cups of plant-based milk
4 tablespoons of vegan butter
1/4 cup nutritional yeast (or a cup of vegan shredded cheddar cheese)
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 cup quick-cook grits (not instant)

Collard Greens and Mushrooms

1 -2 tablespoons olive oil or vegan butter
1 pound or 4 cups mushrooms, sliced (any kind or mix you like)
5 cloves garlic, minced
1 - 16 ounce bag of frozen collard greens or 2 large bunches of collard greens, stems removed and leaves chopped
1 teaspoon paprika
1 teaspoon red pepper flakes
1 teaspoon maple syrup
1/2 teaspoon salt
1/4 teaspoon pepper
optional: juice of 1 lemon
optional: chives for garnish

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Instructions

Cook the Grits: In a medium saucepan, bring the water, milk, butter, nutritional yeast, salt, and garlic powder to a boil.
Add the Grits: Gradually whisk in the grits, reduce the heat to low, and cover. Cook, stirring occasionally, until the grits are thick and creamy. If using instant grits it only takes about 4 minutes. If using regular coarse grits, follow package directions.
Sauté the Veggies: Heat olive oil or vegan butter in a large skillet over medium heat while the grits cook. Add the sliced mushrooms, sautéing until they are golden and have released their juices, about 8-10 minutes. Add the garlic and saute for one more minute.
Add the Greens: To the skillet with the garlic and mushrooms, stir in the chopped collard greens. Cook until the greens are no longer frozen or wilted and tender if using fresh - about 5-7 minutes. Season with paprika, red pepper flakes, salt, and pepper. Cook for another several minutes until everything is well combined and the liquid has mostly evaporated. Adjust the seasoning to your liking
Serve: Spoon the creamy grits into bowls and top with the savory mushroom and collard greens mixture. You can gently stir to let all the flavors marry together. Sprinkle fresh chives, squeeze the fresh lemon juice over the top, and drizzle with extra olive oil.

Notes

If you let the grits sit too long, they might dry out and won't be creamy. If this happens, just add 1/2 cup of water and stir it while heating the stove.

For an even quicker meal, you can buy frozen collard greens or a bag of prepared collard greens. I've never tried the canned variety so let us know in the comments if you do.

Nutritional information is just an estimate.

Prep Time: 5 minutes
Cook Time: 10
Category: dinner
Method: stove top
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 254
Sugar: 4.4 g
Sodium: 1074.3 mg
Fat: 11.2 g
Carbohydrates: 26.8 g
Protein: 10 g
Cholesterol: 0 mg