Cook the Book: Creamy Grits and Chard

Name: Cook the Book: Creamy Grits and Chard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 1 teaspoons freshly ground black pepper (optional); 0 teaspoons cayenne pepper, plus more to taste; 907 grams rainbow chard, rinsed well and spun dry (spinach, watercress, or very young kale can also be used); 4 leaves youngest chard, washed, stemmed, dried, and cut into fine ribbons; 1 teaspoon cider vinegar; 4 larges garlic cloves, sliced thin; 237 milliliters whole hominy grits (white or yellow); 4 Tbsps olive oil; 0 teaspoons fine sea salt, plus more to taste; 2 Tbsps unsalted butter

The recipe Cook the Book: Creamy Grits and Chard could satisfy your Southern craving in about 45 minutes. For $1.65 per serving, you get a morn meal that serves 4. One serving contains 377 calories, 9g of protein, and 21g of fat. If you have youngest chard, cayenne pepper, butter, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Place grits in a bowl and cover with water. Stir once and let sit. When the hulls and chaff rise to the top, skim them off with a fine tea strainer.

Ingredients you will need

Grits

Water

Tea

Equipment you will use

Sieve

Bowl

Drain the grits in a fine-meshstrainer and rinse under cold water.

Ingredients you will need

Grits

Water

Put 3 cups water in a saucepan over medium heat. When it simmers, add the grits, and turn the heat to very low. Cook, stirring occasionally and adding water by the tablespoon as necessary, for 45 minutes, until the grits are tender.

Ingredients you will need

Grits

Water

Equipment you will use

Sauce Pan

Add 1 tablespoon water, cover, remove from heat, and let sit for 5 minutes.

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Water

Return to the heat, and beat in the butter a little at a time. Season with the salt and black pepper. Keep warm, stirring occasionally.

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Salt And Pepper

Butter

To make the chard: While the grits are cooking, cut the chard stems into ½-inch slices and cut the leaves crosswise into ½-inch ribbons.

Ingredients you will need

Swiss Chard

Grits

Warm 2 tablespoons of the olive oil in a large skillet over medium heat.

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Olive Oil

Equipment you will use

Frying Pan

Add the garlic and cook until it begins to turn gold. Stir in half the cayenne.

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Ground Cayenne Pepper

Garlic

Add the chard stems and toss to coat well. Reduce the heat to low and continue cooking, stirring frequently, for 4 to 5 minutes.

Ingredients you will need

Swiss Chard

When the stems begin to grow tender, raise the heat to high and add the leaves. Season with the salt and the remaining cayenne pepper. Cook for 2 minutes, stirring constantly, until the leaves are tender. add the vinegar and more salt and cayenne, if desired. toss to mix.

Ingredients you will need

Ground Cayenne Pepper

Vinegar

Salt

Remove from heat.

To serve, spoon the grits onto a warmed platter and make a well in the center of the grits. Use tongs to remove the greens from the pan, squeezing out as much of the liquid as possible, and place them in a ring around the grits. Return the skillet to high heat, bring the juices to a boil and stir in the remaining olive oil. Spoon the juice into the center well in the grits.

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Olive Oil

Greens

Grits

Juice

Equipment you will use

Frying Pan

Tongs

Sprinkle with the chard and serve immediately.

Ingredients you will need

Swiss Chard

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper (optional)0teaspoons

cayenne pepper, plus more to taste 907grams

rainbow chard, rinsed well and spun dry (spinach, watercress, or very young kale can also be used)4leaves

youngest chard, washed, stemmed, dried, and cut into fine ribbons 1teaspoon

cider vinegar 4larges

garlic cloves, sliced thin 237milliliters

whole hominy grits (white or yellow)4Tbsps

olive oil 0teaspoons

fine sea salt, plus more to taste 2Tbsps

unsalted butter

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Fess Parker Santa Barbara Riesling. It has 4 out of 5 stars and a bottle costs about 9 dollars.