Grits and Greens

Tonight’s dinner assignment was to find a way to eat some of the Garlic Cheese Grits leftover from last night with the greens from the Grab and Go box that I picked up on Friday.  The good news is that I think the greens will be good as a side dish on their own.  That’s good news because there are plenty of those left.   The less good news is that my dinner was only average.  Now I understand why most recipes you find for grits and greens call for plain grits.

The greens tonight are a mix of leeks, spinach, kale and the mystery greens from the box.  I must admit that I don’t really care much for kale.  It’s a texture thing.  I don’t think vegetables should be ruffly.  I added olive oil, garlic, salt and balsamic vinegar. That makes them pretty yummy on their own.    It makes them a little strong for the grits, which are a little strong in their own right.  Frankly the flavors are all so strong that they don’t meld very well.  It was an edible dinner, but not a good one.  If you’re going to make grits and greens I recommend that you use plain grits that will serve as a background for your greens.  If you want to try it, check out this recipe:  Grits and Greens from the foodnetwork.com.  But of course, do not use instant grits.  They are an abomination.

So, I won’t be making this again.  But maybe a variation.

Good? Not so much.
Easy? Yep.
Good for company? Oh, no.
Special shopping? Nope.

Grits and Greens

Ingredients

2 C Garlic Cheese Grits
1 T olive oil
2 cloves garlic, diced
2 leeks, sliced thin and rinsed
6 C assorted greens, stemmed and chopped (spinach, kale, etc)
1 T balsamic vinegar
1/2 t salt
3-4 T water

Directions

Heat olive oil in a large pan. Add garlic and leeks. Saute until the leeks are soft and fragrant. Add greens, vinegar, salt and water. Stir. Cover. Stir until the greens are wilted. Serve over warmed grits.

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