Grits and Greens Breakfast Bowl: A Hearty Start to Your Day

Grits and Greens Breakfast Bowl is a delightful way to start your day, combining the creamy comfort of grits with the vibrant flavors of sautéed greens. This dish has its roots in Southern cuisine, where grits have long been a staple, cherished for their versatility and heartiness. The addition of greens not only enhances the nutritional value but also pays homage to the tradition of using fresh, local ingredients that are abundant in Southern cooking.

People love this dish for its incredible taste and texture; the smooth, buttery grits perfectly complement the slightly bitter, earthy greens, creating a harmonious balance that is both satisfying and nourishing. Plus, the Grits and Greens Breakfast Bowl is incredibly convenient to prepare, making it an ideal choice for busy mornings or leisurely weekend brunches. Whether you’re a long-time fan of Southern fare or trying it for the first time, this breakfast bowl is sure to become a beloved addition to your morning routine.

Ingredients:

• 1 cup stone-ground grits
• 4 cups water or low-sodium vegetable broth
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bunch collard greens, stems removed and chopped (or substitute with kale or Swiss chard)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 4 large eggs
• Salt and pepper to taste for eggs
• Hot sauce (optional, for serving)

Preparing the Grits

1. In a medium saucepan, bring 4 cups of water or vegetable broth to a boil over medium-high heat. If you’re using water, feel free to add a pinch of salt to enhance the flavor.
2. Once boiling, slowly whisk in 1 cup of stone-ground grits. This helps prevent clumping and ensures a smooth texture.
3. Reduce the heat to low and cover the saucepan. Let the grits simmer for about 20-25 minutes, stirring occasionally. You want them to be creamy and thick. If they seem too thick, you can add a little more water or broth to reach your desired consistency.
4. After the grits have cooked, stir in 2 tablespoons of unsalted butter and 1 cup of shredded sharp cheddar cheese. Mix until the cheese is melted and everything is well combined. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside and keep warm.

Cooking the Greens

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
2. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
3. Next, add the chopped collard greens to the skillet. If you’re using kale or Swiss chard, they can be added in the same way. Stir the greens into the onion and garlic mixture, allowing them to wilt down. This should take about 5-7 minutes.
4. If you like a bit of heat, sprinkle in 1/2 teaspoon of red pepper flakes at this stage. Stir well to combine and cook for another minute.
5. Once the greens are tender, season with salt and pepper to taste. Remove from heat and set aside.

Cooking the Eggs

1. In a separate non-stick skillet, you can either fry or poach the eggs, depending on your preference. For fried eggs, heat a small amount of oil or butter over medium heat.
2. Crack the eggs into the skillet, being careful not to break the yolks. Cook for about 3-4 minutes for sunny-side-up eggs, or until the whites are set but the yolks are still runny. If you prefer your yolks more cooked, you can flip the eggs and cook for an additional minute.
3. For poached eggs, bring a pot of water to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for about 3-4 minutes, or until the whites are set but the yolk remains runny. Remove with a slotted spoon and drain on a paper towel.
4. Season the eggs with salt and pepper to taste before serving.

Assembling the Breakfast Bowl

1. To assemble your Grits and Greens Breakfast Bowl, start by spooning a generous portion of the creamy grits into the bottom of a bowl.
2. Next, add a hearty serving of the sautéed greens on top of the grits. Make sure to get a good mix of the onions and garlic with the greens for maximum flavor.
3. Finally, place one or two eggs

   Conclusion:

   In summary, the Grits and Greens Breakfast Bowl is a must-try for anyone looking to start their day with a hearty, nutritious meal that’s bursting with flavor. The creamy, comforting grits paired with the vibrant, sautéed greens create a delightful balance that not only satisfies your taste buds but also fuels your body for the day ahead. Plus, it’s incredibly versatile! You can easily customize it by adding your favorite proteins like poached eggs, crispy bacon, or even some sautéed mushrooms for a vegetarian twist. I encourage you to give this recipe a shot and make it your own. Whether you stick to the classic version or experiment with different toppings, I’d love to hear about your experience. Share your creations and any variations you come up with! The Grits and Greens Breakfast Bowl is not just a meal; it’s an opportunity to explore flavors and enjoy a wholesome start to your day. So grab your ingredients, get cooking, and let’s make breakfast something to look forward to! Print
   

   Grits and Greens Breakfast Bowl: A Hearty Start to Your Day

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   • Author: Dottie
   • Total Time: 45 minutes
   • Yield: 4 servings 1x

   Print Recipe

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   Description

   Start your day with a comforting Grits and Greens Breakfast Bowl, featuring creamy stone-ground grits topped with sautéed collard greens and perfectly cooked eggs. This nutritious dish is a delicious way to enjoy breakfast or brunch.

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   Ingredients

   Scale 1x2x3x

   • 1 cup stone-ground grits
   • 4 cups water or low-sodium vegetable broth
   • 1 cup shredded sharp cheddar cheese
   • 2 tablespoons unsalted butter
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1 tablespoon olive oil
   • 1 medium onion, diced
   • 2 cloves garlic, minced
   • 1 bunch collard greens, stems removed and chopped (or substitute with kale or Swiss chard)
   • 1/2 teaspoon red pepper flakes (optional, for heat)
   • 4 large eggs
   • Salt and pepper to taste for eggs
   • Hot sauce (optional, for serving)

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   Instructions

   1. In a medium saucepan, bring 4 cups of water or vegetable broth to a boil over medium-high heat. If using water, add a pinch of salt.
   2. Once boiling, slowly whisk in 1 cup of stone-ground grits to prevent clumping.
   3. Reduce heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally until creamy. Add more water or broth if needed.
   4. Stir in 2 tablespoons of unsalted butter and 1 cup of shredded sharp cheddar cheese until melted. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Keep warm.
   5. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
   6. Add minced garlic and cook for an additional 1-2 minutes, stirring frequently.
   7. Add chopped collard greens (or kale/Swiss chard) and stir into the onion and garlic mixture. Cook until wilted, about 5-7 minutes.
   8. If desired, add 1/2 teaspoon of red pepper flakes and cook for another minute. Season with salt and pepper to taste. Remove from heat.
   9. In a separate non-stick skillet, heat a small amount of oil or butter over medium heat for fried eggs.
   10. Crack the eggs into the skillet and cook for 3-4 minutes for sunny-side-up, or until whites are set. Flip for more cooked yolks if desired.
   11. For poached eggs, simmer water with a splash of vinegar. Crack eggs into small bowls and gently slide into the water. Cook for 3-4 minutes until whites are set. Remove with a slotted spoon.
   12. Season eggs with salt and pepper to taste.
   13. Spoon a generous portion of creamy grits into the bottom of a bowl.
   14. Add a hearty serving of sautéed greens on top of the grits, mixing in onions and garlic.
   15. Top with one or two eggs. Drizzle with hot sauce if desired.

   Notes

   • Feel free to substitute collard greens with kale or Swiss chard based on availability.
   • Adjust the amount of red pepper flakes according to your heat preference.
   • This dish can be made vegetarian by using vegetable broth.

   • Prep Time: 15 minutes
   • Cook Time: 30 minutes