Grits and Greens
- Yield 6 servings
- 1 teaspoon plus 2 tablespoons corn oil
- 1 tablespoon minced onion
- 8 cups chicken or vegetable broth, or as needed
- 1 cup coarse stone-ground grits
- 2 bunches collard greens, cut into strips
- 2/3 cup minced onion
- 1 garlic clove, minced
- 2 ounces smoked tofu, diced
- Kosher salt
- Freshly ground black pepper
- For the grits, heat the 1 teaspoon oil in a large saucepan over medium-high heat. Add the onion and green onion and cook, stirring frequently, over low heat until they are tender and aromatic, 3 to 4 minutes.
- Add the broth and bring to a boil. Slowly add the grits, stirring constantly. Return to a boil and immediately reduce the heat to medium-low.
- Simmer gently until the grits are thick and soft, 20 to 30 minutes, adding more broth as needed. Season with salt and pepper. Keep the grits very hot while you prepare the greens.
- For the greens, bring a large pot of salted water to a boil. Add the greens, stirring a few times to submerge them, and cook until they are bright green and wilted, about 5 minutes. Drain and reserve.
- Heat 2 tablespoons oil in a large pot over medium heat. Add the onion and garlic and cook, stirring frequently, until soft, 3 to 4 minutes.
- Add the greens and broth and reduce the heat to medium-low. Cover and simmer gently until the greens are tender, about 30 minutes. Add the tofu and continue to simmer until the tofu is very hot, 2 to 3 minutes. Season with the salt and pepper. Serve the greens immediately with the grits.
From Healthy Cooking: At Home With the Culinary Institute of America; Wiley 2010