Grits & Green Beans
Grits & Green Beans make for a creamy, rich, and vegetable-dense entree to enjoy! This dish is perfect for using a variety of summer harvest vegetables such as squash, chard, and turnips, but try mixing and matching with your favorite vegetables.
Grits & Green Beans
- 1/2 lb green beans (we used a variety called ‘rattlesnake’ pole beans), stems removed & halved
- 1 small yellow onion, chopped
- 2/3 cup cherry tomatoes
- 1/2 package tempeh (optional)
- 1 large bunch rainbow chard, stems removed
- 3-4 garlic cloves, minced
- 2 small turnips
- 1-2 radishes
- 1 cup yellow grits
- 4 cups water or vegetable broth
- Olive oil
- Apple Cider Vinegar
- Black Pepper
- Garlic Powder
- Chili Powder
- Ground Mustard
- Ground Sage
- Begin by preheating the oven to 400ºF and preparing your vegetables, setting the chard, garlic, turnips, and radishes aside.
- Then, add the green beans, onion, cherry tomatoes, and tempeh to a roasting pan and mix in with 1 Tbs olive oil and apple cider vinegar, 1 tsp salt and black pepper, 2 tsp paprika, 1/2 tsp chili powder & ground mustard, and sage. Mix together and place in the oven, roast for about 35-40 minutes, checking on it and stirring halfway through.
- Meanwhile, in a medium-large pot, add the vegetable broth or water. Add in a pinch of salt.
- Once boiling, stir in the grits along with a dash of black pepper, paprika, and garlic powder. Mix together for 1-2 minutes, then reduce heat to low, cover with lid, and allow it to simmer for 20 minutes, stirring occassionally to ensure the grits aren’t clumping together at the bottom.
- Then, when your grits are nearly done, add a splash of oil to a medium skillet.
- Once hot, add in the garlic and rainbow chard. Stir together for 5-7 minutes until chard lightly wilts. Then add the turnips, radishes, a dash of salt, black pepper, and ground mustard.
- Cook together for about 12-15 minutes, adding a splash of apple cider vinegar to deglaze the pan towards the end.
- Turn off the heat on the chard, and once the vegetables in the oven are done roasting, remove from the oven and combine with the rainbow chard mix.
- Remove grits from heat once fully cooked* and serve together with vegetables and enjoy!
*For some creamy grits, add about 1 Tbs of non-dairy or dairy butter towards the end of cooking, we also like to add 1-2 Tbs of nutritional yeast and a generous dash of old bay seasoning.
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