As a New York vegan Scandi-Jew who’s never set foot south of Maryland, I fully realize I have no business even uttering the words “grits” and “collard greens”, much less posting a recipe for them. I apologize in advance for what I know is a complete bastardization of two traditional soul food staples.
The fact of the matter is, though, this breakfast is vegan, relatively healthy, and really, really yummy. Like, ridiculously so. Evan and I both wanted second helpings as soon as we’d finished, and I think I’m going to make this again tomorrow morning. And maybe for dinner one night during the week. SO GOOD.
Southern Americans, you may wish to avert your eyes…
SAVORY GRITS (vegan)
3/4 cup water
3/4 unsweetened, unflavored soy milk (almond or rice milk are also fine)
1/2 cup corn grits/polenta (NOT instant—see photo below)
1 tbsp Earth Balance
2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
freshly-ground black pepper
hot sauce (I like Cholula)
In a small pot, bring the water, soy milk and salt to a boil. Reduce heat to medium, and whisk in the grits. Cook for 5-7 minutes, stirring frequently. Reduce heat to low. Stir in the Earth Balance, nutritional yeast, garlic powder and onion powder. Turn heat off, cover, and allow to cool for a couple of minutes. Serve with ground pepper and hot sauce to taste.
COLLARD GREENS (vegan)
1/2 bunch collard greens
1/2 tbsp olive oil
1/2 tbsp Earth Balance
2 cloves garlic, minced
Wash and dry the collard greens well. Trim out the center stalk. Stack the leaves and cut into strips.
Heat a cast iron pan over medium-high heat. Add the olive oil and Earth Balance (reduce the heat if necessary to prevent smoking), then toss in your greens and garlic. Sprinkle with salt and sautée until tender, about 10 minutes.
→ If you’re cooking both dishes (they taste GREAT together, so I recommend making both!), start cooking the collard greens right after you add the grits to the boiling water/soy milk.
→ Next time, I’ll probably double the amount of collard greens. The recipe is enough for the amount in the photo, but I like a lot of greens—even at breakfast.
→ Don’t buy instant grits or pre-made polenta. You’re looking for dry polenta/corn grits—see below: