Southern Grits & Greens Casserole

Hey y’all,

One of the best things about the South is its food. Traditional Southern recipes are passed down from one generation to the next and help to make up the rich southern culture that we know and love. But most of it is not exactly healthy.You know how we Southerners love our food… fried, loaded with butter and sugar, and with a side of cornbread and a big glass of iced tea? Yeah, it feels good going down, but my waistline is no longer happy with the situation. Plus, it’s not exactly planet or animal-friendly, so many Southerners have decided to join the rest of the country in its new trend of eating healthier. I see the trend as being part of the bigger picture – a single facet in what we know as the New South.The New South refers to the post-Civil War South and its modernization of society and attitudes, along with the rejection of the economy and traditions of the old South such as the slavery-based plantation system. Basically, it’s a new and improved South, keeping all that was good about the Old South while modernizing the rest. The New South is a new frame of mind and a healthier way of living, and I believe that includes its cuisine.

In an effort to be more health, planet, and animal conscious and still keep Southern traditions alive, I’ve decided to go on a new journey into the world of vegan/vegetarian cooking, and I’m trying to keep the recipes as low in calories and fat as possible and still make it edible. One of my family’s first attempts turned out really well: Southern Grits and Greens Casserole, which came from the most awesome site called The Fat-Free Vegan. You can find the recipe here:
http://fatfreevegan.com/blog/2016/02/10/southern-grits-and-greens-casserole/

Southern Grits and Greens Casserole

Ingredients

  • 1 large bunch collard greens (1½ lbs before trimming) OR 1-lb bag of frozen collard greens (see Notes)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 4 c low-sodium vegetable broth, divided
  • 1 c grits (not instant) (needs more grits, in my opinion)
  • ¼ c salsa
  • salt to taste
  • cooking spray (optional)
  • 1 c cornflakes
  • 2 tsp dried parsley
  • ½ tsp Cajun seasoning or ⅛ tsp salt

Directions

  1. Prep the collard greens: Wash, remove stems, and chop into small pieces.
  2. In a large pot over medium-low heat, add onion and cook for 6 minutes, stirring frequently. Add a splash of water as needed to prevent sticking. Add garlic and cook for another 2-3 minutes, until garlic is fragrant and onion is just starting to brown.
  3. Add 1 c broth, turn heat to high. When broth is bubbling, add greens and stir until wilted and volume is reduced by at least half. (About 2 minutes.)
  4. Turn heat to medium-low, cover, and simmer 20 minutes, until greens are very tender. Stir occasionally, adding water as needed if pot looks dry.
  5. Remove greens from heat and drain in a colander. Press out any extra liquid with the back of a spoon.
  6. Preheat oven to 400F.
  7. In a covered medium pot, bring remaining 3 c broth to a boil. Remove lid and add grits slowly, whisking constantly to prevent lumps. Continuing to stir, bring mixture to a simmer. Turn heat to low and, stirring constantly with a spoon, cook 4-5 minutes or until grits are thickened.
  8. Remove grits from heat. Gently stir in salsa and salt to taste.
  9. Spray an 8-inch square (2-quart) casserole dish with cooking spray, if using. (You can omit, but grits may stick a bit around the top.)
  10. Using a heat-safe rubber spatula, spread half the grits in the bottom of the casserole dish. Add the greens, flattening with a spatula. Add the remaining half of the grits, smoothing the top.
  11. In a medium bowl, crush cornflakes, sprinkle lightly with water, and toss to coat. Add dried parsley and Cajun seasoning and toss to combine. Sprinkle over casserole.
  12. Bake at 400F for 25-30 min, or until cornflakes are lightly toasted.
  13. After plating, sprinkle with shredded cheese if desired.

Notes

  • To use frozen greens: Skip step 1. In step 3, don’t worry about reducing volume; just bring greens briefly to a boil and then return to a simmer.

We used Ritz crackers since we didn’t have any cornflakes. I don’t know if they were vegan or not but they sure were good! We used a little cayenne pepper instead of cajun seasoning and picante sauce instead of salsa. It was pretty spicy, so if you have trouble with spicy foods, you might want to back off of the salsa and pepper a little. I also think it needs more grits because there seemed to be more greens than grits, but it’s a matter of opinion.

I’ll post some other  New South  recipes in the future. Maybe Agent Frenchy will share some, too. You know how we Southerners are known for our generosity and love of sharing.

Take it easy, all y’all.

Wonder Woman