Grits and Greens
By John Ash
Reminiscent of one of the great Southern dishes, be sure to use regular stone ground grits and not the quick cooking variety. Flavor and texture are much better. My two favorite producers are Anson Mills and Weisenberger. This dish works well with the 2020 Vine Hill Pinot Noir.
2 cups chicken or vegetable stock
1 cup stone ground grits
1/4 teaspoon ground black pepper
1/4 cup freshly grated Pecorino cheese plus more for garnish
Salt to taste
2 tablespoons extra-virgin olive oil
2 tablespoons minced shallot or green onion
2 garlic cloves, sliced
1 pinch of red-pepper flakes
1 bunch (6 ounces) collard greens, tough stems removed, leaves cut into 1-inch pieces
1 bunch (10 ounces) Swiss chard, leaves and stems cut into 1-inch pieces
5 ounces Tuscan kale, tough stems removed , leaves cut into 1 inch pieces
1 cup chicken or vegetable stock
2 tablespoons apple cider vinegar
Hot sauce, to serve
Salt and black pepper
Make the grits: In a medium saucepan, heat the stock and 2 cups of water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to prevent lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 20 minutes or so.
Remove the pan from the stove. Season the grits with the pepper, then stir in the cheese. Season to taste with salt. Set aside covered to keep warm.
Meanwhile make the Greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards, chard and kale. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the stock and bring to a simmer.
Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens a bit of pecorino cheese and a dash of hot sauce.