Grits Smothered with Mustard Greens (Vegan, Gluten-Free)

Sharon Palmer

I am partial to Southern comfort foods thanks to my Arkansas-born mother, who prepared her trademark savory grits and greens on a regular basis. This dish marries these two Southern staples into one easy, nutrient-packed casserole. The bitter greens and caramelized onions partner with the creamy grits beautifully. Add a side of stewed black-eyed peas and you’ve got a plant-powered match made in heaven. The hefty dose of greens puts this meal off the charts with bone-loving nutrients, such as calcium and vitamin C. 

Check out my blog about this recipe and my mom’s roots here.

 

I made this batch in my mom’s home kitchen in Sumner, Washington. Had to snap it on her antique china and chintz runner.
 

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Grits Smothered with Mustard Greens (Vegan, Gluten-free)


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(1 votes, average: 5.00 out of 5)
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  • Author: The Plant-Powered Dietitian
  • Total Time: 20 minutes
  • Yield: 8 servings (about ½ cup grits with ¾ cup greens) 1x
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Ingredients


Instructions

  1. In a small covered pot over high heat, bring 3 cups of water to a boil. Reduce the heat to medium, add the grits and vegetable bouillon, and stir with a whisk until smooth. Cover the pot and cook for 6 minutes, stirring frequently with a whisk to prevent sticking or lumping. Stir in the plant-based milk, cook for approximately 2 minutes, cover, and remove the pot from the heat. Set aside.
  2. While the grits are cooking, heat the olive oil in a very large skillet or sauté pan. Add the onion and sauté for 3 minutes. Add the garlic, cayenne, celery salt, and mustard, and sauté for an additional 3 minutes. Pile the sliced mustard greens into the pan and cook for an additional 4 to 5 minutes, until the greens are just wilted, tender, but bright green. Allow the greens to reduce in volume before you start stirring.
  3. Pour the hot grits into a large casserole dish or serving dish. Cover with the cooked greens and sprinkle with toasted sesame seeds. Serve immediately.

Notes

*Look for whole grain grits (such as Bob’s Red Mill) made from whole corn, rather than degerminated corn. Some brands of grits call for different amounts of water; adjust the water as necessary according to package directions.
Increase the amount of cayenne pepper if you like spice.

*Variations:Try wild greens, such as dandelion greens, lamb’s quarters, sorrel, or chickweed, in this recipe. You may require more or less cooking time in step 2, depending on the type of green.

*Star nutrients: Folate (30% DV), vitamin A (142% DV), vitamin C(156% DV), vitamin K (393% DV), calcium (19% DV), iron (12% DV), manganese (18% DV), potassium (11% DV)

*This recipe is from Plant-Powered for Life by Sharon Palmer, RDN

Nutrition

  • Serving Size: 1 serving
  • Calories: 128
  • Sugar: 1 g
  • Sodium: 223 mg
  • Fat: 3 g
  • Carbohydrates: 21 g
  • Fiber: 4 g
  • Protein: 4 g

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