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  • Elizabeth Carroll

Garlicky Kale with White Cheddar Grits

Ingredients:

Kale:

4c Kale, stems removed

8-10 Cloves Garlic, thinly sliced

2T Olive Oil

2T Unsalted Butter

Salt and Pepper, to taste


White Cheddar Grits:

1 1/2c Water

1/4t Salt

1T Butter

1/2c Trader Joe's Stone Ground White Grits

1/2 Whole Milk

1/2c Sharp White Cheddar Cheese, shredded


Directions:

1. In large pot, combine water, salt, and butter. Bring to a low boil

2. Stir in grits and return to boil

3. Cover and reduce heat to low

4. Stir grits frequently, cooking 20-25 minutes

5. Add in milk, stir, and cook another 10 minutes, until grits are creamy

6. While grits are finishing, heat oil and butter in large skillet over medium high

7. Add garlic and kale, plus salt and pepper

8. Cook until garlic has reached a deep brown and kale has wilted, approximately 5-7 minutes (I like my garlic really dark and crispy, but feel free to cook until your desired level of doneness)

9. Once the grits have finished, add in the cheddar cheese, making sure it's completely melted

10. Season to taste with salt and pepper, enjoy


Makes approximately 2-3 servings


Notes:

If you're looking for a little heat to cut the richness of the grits, add 1/2t Crushed Red Pepper Flakes to the kale



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