Creamy Grits + Garlicky Greens

Creamy Grits + Garlicky Greens

Ingredients

For the Creamy Grits:

½ cup raw cashews, soaked in water at least 3 hours and up to overnight

2 tablespoons oil, divided

⅓ cup finely chopped onion cone #2

1 teaspoon coarse sea salt, divided

4 cups vegetable broth +

¾ cup yellow grits

For the Garlicky Greens:

1 teaspoon sea salt, divided

1½ pounds collards kale or mustard greens, leaves torn into bite-size pieces and stems discarded

6 large garlic cloves, thinly sliced cone 4 or with a knife

2  T  oil

Make Creamy Grits:

Soak raw cashews in water at least 3 hours and up to overnight. Drain cashews and place in a blender with ¼ cup water. Blend until smooth and set aside. Pre Heat pan add oil Add onion and ½ teaspoon salt and cook, stirring often, until onion is caramelized, 8 to 10 minutes. Set aside. 

Meanwhile, bring 3 cups broth to a boil in a 3 qt sauce pot. Add grits in a slow, but steady stream, whisking constantly, until mixture is smooth. When mixture comes to a boil, reduce heat to low. Simmer grits, stirring occasionally, until most of the liquid has been absorbed, 5 minutes. Add remaining 1 cup broth and ½ teaspoon salt and cook, whisking constantly, until thickened, another 10 minutes. Stir in creamed cashews and onions. Cover and cook, stirring occasionally, until grits are soft and fluffy, about 30 minutes.

Make Garlicky Greens:

Pre heat large skillet on medium high heat add a little oil , add garlic sauté  in skillet until garlic is golden and fragrant, 5 to 7 minutes . Add greens Place lid cook greens until tender- add a little water if needed. Serve greens with grits.