Spicy Grits & Greens

photo by Annabelle Breakey styling by Robyn Valarik
photo by Annabelle Breakey
styling by Robyn Valarik


1 cup uncooked grits

2 large shallots, chopped

1 large bell pepper, chopped

1 large tomato, chopped

2 garlic cloves, minced

2 large bunches of spicy greens, such as chard or mustard, ribbed; cut ribs into cubes and ribbon leaves

1/4 to 1/2 tsp. red chili flakes, depending on your spice-tolerance

1/4 to 1/2 tsp. cayenne, again, depending on your spice-tolerance!

1 tablespoon unsalted butter

1/3 cup grated parmesan cheese

2 teaspoons balsamic vinegar

1/2 teaspoon kosher salt

2 teaspoons extra-virgin olive oil


Cook grits with salt as package directs. Meanwhile, heat oil in a large frying pan over medium heat. Cook shallots, bell pepper, tomatoes, garlic, and green ribs until softened, about 5 minutes. Stir in green leaves, chili flakes, cayenne, and 1/3 cup water. Cover, reduce heat to low, and cook until wilted. Stir butter and cheese into grits and separate onto plates. Toss chard with vinegar and spoon over the grits. This can be topped with parmesan, crumbled bacon, pine nuts, roasted garlic, you name it!