Smoky Grits with Kale and Beans
Smoky Grits with Kale and Beans
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This recipe is a great way to get a balance of fiber if you prefer a more savory grits. The use of kale, beans, and paprika help to create an earthy, smoky flavor without too much salt used to keep the meal heart healthy!
Written by: Gloria Madlansacay
Ingredients
Ingredients
4 cups water
you can substitute 1-2 cups with milk for creamier consistency
¼ tsp. salt
½ tsp. black pepper
1 ½ tsp. smoked paprika
1 cup grits
1 Tb. olive oil
½ medium onion (chopped)
2 cloves garlic (finely chopped)
3 cups kale (deveined and chopped)
1 ½ cups cooked beans
white beans, garbanzo beans, or black-eyed peas
Recipe Steps
Recipe Steps
Combine liquid, salt, and 1 tsp. of smoked paprika in a medium saucepan and bring to a boil.
Gradually whisk in the grits. Reduce the heat to medium low so that the mixture is gently bubbling.
Cook for about 20 minutes (stirring occasionally) until the grits have the consistency of oatmeal.
Add the black pepper. Cover and keep warm.
Meanwhile, heat oil in a medium skillet. Add onion and cook for about 5 minutes.
Add chopped kale, garlic, and remaining ½ tsp. of smoked paprika. Cover and cook until the kale wilts.
Stir in the cooked beans. Cook until the kale is tender and the beans are hot.
Serve grits in shallow bowls and top with kale and bean mixture.
Enjoy!
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