Cascading Kitchen Notes
This is one of our favorite springtime/early summer breakfasts when the long winter is past and the salad greens are plentiful.
Take the summer challenge and find out how many veggies you can work into a breakfast.
In addition to this breakfast combo, you can also cool and store the grits in a large 9x13 pan. Cut out a square when ready to pan fry. Top w/ marinated veggies and you have a great snack.
In the winter we use a lot of our dried greens mixed with grits for great nutrition and a sprinkle of green to enliven the gray days. When making the grits add the dried greens directly to the boiling water before adding the salt.
- Bring water to boil with black pepper and some dried red pepper and 1 large handful of dried greens.
- Crush with your hands as you add the greens to the water.
- Let it boil for 2-3 min.
- Add salt and grits, stirring constantly for the first several minutes to prevent clumps.
- Cook on low, stirring every 5 min to make sure it’s not sticking on the bottom.
Grits, Greens 'n Eggs
How to make grits (polenta)
Bring to boil
- 6 C Water
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
2 cups of Bob’s Organic Grits –stirring as you add it to the boiling water.
Turn temp down to simmer and cook until soft, about 25-30 min. The more you stir the creamier it gets. (I normally don’t have time for that so I just stir the bottom intermittently so it doesn’t burn.)
Once it’s cooked
Stir in the braised greens (Braised Greens recipe)
~as many as you think it will hold depending on the eaters in your household. It could easily hold 2 lbs of greens-braised.
Pour into an oiled bread pan and allow to cool.
Store in the refrigerator.
Make it a Breakfast
slice slabs 1/2inch thick and pan fry in a small amount of olive oil until toasted. Slowly for about 5 min. on each side.
In the meantime toss a few salad greens with your favorite vinaigrette and place on your plate.
Cook an egg or two- poached is our favorite but fried works too.
Once the grits are well-toasted place on top of the salad. Top the grits with your egg.Print This Post