- - https://www.summerinajar.com -

Grits, Greens and Eggs




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.

Back to The Cascading Kitchen