Serves 4 | 10 minute prep | 30 minute cook
For the grits
- 1/2 cup raw cashews, soaked overnight
- 2 tablespoons extra-virgin olive oil, divided
- 1/3 cup finely chopped onion
- Coarse sea salt, to taste, up to 1 teaspoon
- 4 cups vegetable broth, divided
- 3/4 cup organic yellow grits
For the greens
- 1 pound greens (dandelion, kale, arugula, or spinach), torn into bite-size pieces, washed and dried
- 1 1/2 tablespoons extra virgin olive oil
- 5 large garlic cloves, sliced thinly
- 1 teaspoon raw organic cane sugar
- 1/4 teaspoon coarse sea salt
- 3 tablespoons apple cider or red wine vinegar
To make the Creamy Cashew Grits
Drain and rinse cashews and place in a blender with 1/4 cup water. Blend until smooth; set aside. (Add more water to blender as needed to get it to blend.)
Heat oil in a medium frying pan over medium heat. Add onion and salt to taste and cook, stirring often, until onion is caramelized, 8 to 10 minutes. Set aside. (The amount of salt you’ll use depends on how salty your broth is.)
Meanwhile, bring 3 cups broth to a boil in a medium saucepot. Add grits in a slow but steady stream, whisking constantly, until mixture is smooth. When mixture comes to a boil, reduce heat to low.
Simmer grits, stirring occasionally, until most of the liquid has been absorbed, 5 minutes. Add remaining 1 cup broth and salt to taste and cook, whisking constantly, until thickened, another 10 minutes.
Stir in creamed cashews and onions. Cover and cook on low, stirring occasionally, until grits are soft and fluffy, about 15- 20 minutes.
To make the greens
In a medium skillet, combine the oil and garlic. Turn the heat on low and simmer until the garlic is crispy and golden brown, 5 to 7 minutes. With a fork or slotted spoon, transfer the garlic to a small plate and set aside.
After all the garlic is removed, raise the heat to high and quickly add the sugar, salt, and apple cider vinegar to the skillet. Stir until the sugar has dissolved, about 1- 3 minutes.
Lower the heat to medium, add the greens, and stir until wilted. Serve the greens over the grits and garnish with the garlic chips.
Recipe by: Bryant Terry | http://www.amazon.com/Vegan-Soul-Kitchen-Creative-African-American/dp/0738212288