• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Every Kitchen

Telling food stories, one kitchen at a time

  • Home
  • About Me
    • About Me
    • Life in the Kitchen
    • Kitchen Philosophy
  • Healthy Recipes
    • gluten free
    • lightened up
    • sugar free
    • vegan
  • All Recipes
    • bread and breakfast
    • lunch
    • dinner
    • desserts
    • drinks
    • snacks & appetizers
    • favorites
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter

Meet Sharon + Grits Smothered with Mustard Greens

May 11, 2017 by theeverykitchen@gmail.com 15 Comments

Jump to Recipe Print Recipe

Grits Smothered with Mustard Greens is a healthy, nutrient-rich, vegan dinner. This simple, rustic recipe is also sugar free and gluten free. | theeverykitchen.com
Grits Smothered with Mustard Greens is a healthy, nutrient-rich, vegan dinner. Frugal ingredients come together to deliver luxurious taste. This simple, rustic recipe is also sugar free and gluten free. 


The Every Kitchen’s Food Stories series continues with a fellow dietitian and Southerner-at-heart, Sharon Palmer. Her writing makes me nostalgic for my North Carolina home with my mother’s garden, a tangle of beefsteak and cherry tomato vines, and her peach trees laden with hot, ripe fruit in the dead of summer. And Sharon’s recipe for Grits Smothered with Mustard Greens will have even us carnivores eating vegan.


Inspiration for Grits Smothered with Mustard Greens | theeverykitchen.com

Sharon’s mother picking cotton in Arkansas

I am partial to Southern comfort foods, thanks to my mother who was raised on a farm in Arkansas. Though she raised me in the woodsy Pacific Northwest, with a cache of berries—raspberries, blackberries, strawberries—and the best mushrooms in the country growing at our backdoor, my mother returned to what she knew best in the kitchen: pots of simmering beans, slabs of fresh tomatoes served on home-made rustic bread with mayonnaise, and steaming cobbler made with fresh orchard fruit. The food was very simple, but simply had soul.

The more I learn about food traditions and culture, the more I value my mom’s simple approach to cooking. When you look around the world at traditional, indigenous diets, whether in Peru or Crete, they have one thing in common: the cuisine was based on simple, whole plant foods that could be grown or foraged in the region. The foods were not overly fussy or complicated; they were so good because the ingredients were grown locally and picked ripe and fresh. There’s really not much improvement one can make to a perfect tomato, warmed by the sun and picked that morning, or a juicy summer peach ripened on a tree. The simpler the preparation style, the better.

Sharon’s mother, Aunt Lena, and Aunt Prussia gathering produce in Eastern Washington for summer canning season in the late 60s.

As was the case with my mother, this style of eating was considered the “poor man’s diet” because it cost very little. You grew or foraged almost everything on the table and traded what you didn’t grow with your neighbors. In my mother’s childhood kitchen, pretty much everything on the table came from the farm or the forest. Now we know that the “poor man’s diet” is actually the healthiest, “richest” diet on the planet, so it’s no wonder my mother and father are still vibrant in their eighties, tending to their garden and canning summer vegetables for the winter.

A typical meal in my mother’s childhood home looked like this: a pot of beans (black-eyed peas were a favorite), a few different types of vegetables from the garden (you couldn’t let all of those vegetables go to waste!), and a dish of freshly baked cornbread. My mother’s job was to gather wild greens to cook for dinner. Doesn’t that sound like a meal made in heaven? I can imagine how a food writer would wax poetic over a menu like that, but at the time, this style of eating was not celebrated. It was survival. And perhaps you could call this style of eating “survival” today, because it would certainly increase our survival rate by lowering our risk of chronic diseases, not to mention lowering our environmental impact on the planet.

Sharon’s Grits Smothered with Mustard Greens

One of my mother’s favorite dishes she brought to the Northwest from Arkansas was grits. She made savory versions of this classic corn dish and we loved them. This dish, which I included in my book Plant-Powered for Life, marries two Southern staples—grits and greens—into one easy, nutrient-packed casserole. I can’t help but think that this dish represents the “true grit” of Southern cooking, based on farming and foraging. The bitter greens and caramelized onions partner with the creamy grits beautifully. Add a side of stewed black-eyed peas and you’ve got a plant-powered match made in heaven. The hefty dose of greens puts this meal off the charts with bone-loving nutrients, such as calcium and vitamin C.

Sharon Palmer, The Plant-Powered Dietitian virtually visits The Every Kitchen | theeverykitchen.com

Sharon Palmer, RDN, The Plant-Powered Dietitian, is an award-winning food and nutrition writer, blogger, author, and plant-based food expert. She makes her home in the chaparral hills of Los Angeles with her husband and two sons. You can connect with her on Instagram @sharonpalmerrd and Facebook.


Grits Smothered with Mustard Greens is a healthy, nutrient-rich, vegan dinner. This simple, rustic recipe is also sugar free and gluten free. | theeverykitchen.com
Grits Smothered with Mustard Greens is a healthy, nutrient-rich, vegan dinner. This simple, rustic recipe is also sugar free and gluten free. | theeverykitchen.com
Just as Sharon imagines, one bite of Grits Smothered with Mustard Greens and I am waxing poetic. There is impressive complexity in its simplicity. What I mean is, you start with a very homely grain and then you layer in these easy, unassuming flavors — a salted broth, hints of Dijon and celery, a smidge of cayenne, sweet caramelized onion, bitter greens — nothing fancy. All of a sudden you have this rustic dish that is both frugal and luxurious, transporting you to early 20th century Arkansas with each bite. And more importantly, you have a dish that nourishes your body in the most basic, natural, and healthy way possible.

Grits Smothered with Mustard Greens is a healthy, nutrient-rich, vegan dinner. This simple, rustic recipe is also sugar free and gluten free. | theeverykitchen.com

Grits Smothered with Mustard Greens is a healthy, nutrient-rich, vegan dinner. This simple, rustic recipe is also sugar free and gluten free. | theeverykitchen.com
5 from 3 votes
Print

Grits Smothered with Mustard Greens

A healthy, nutrient-rich, vegan dinner. Frugal ingredients come together to deliver luxurious taste. This simple, rustic recipe is also sugar free and gluten free. From Plant-Powered for Life by Sharon Palmer, RDN.

Course Main
Cuisine Southern American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 130 kcal
Author Sharon Palmer

Ingredients

  • 3 cups water
  • 1 cup uncooked corn grits (see notes)
  • 1 reduced sodium vegetable bouillon cube
  • 3/4 cup unsweetened plain plant-based milk
  • 1 tablespoon extra virgin olive oil
  • 1 large onion diced
  • 2 medium garlic cloves minced
  • Pinch cayenne pepper (see notes)
  • 1 teaspoon celery salt
  • 1/2 teaspoon dry mustard
  • 2 bunches mustard greens (about 20 ounces total, coarsely chopped)
  • 1 tablespoon sesame seeds toasted

Instructions

  1. In a small covered pot over high heat, bring 3 cups of water to a boil. Reduce the heat to medium, add the grits and vegetable bouillon, and stir with a whisk until smooth. Cover the pot and cook for 6 minutes, stirring frequently with a whisk to prevent sticking or lumping. Stir in the plant-based milk, cook for approximately 2 minutes, cover, and remove the pot from the heat. Set aside.
  2. While the grits are cooking, heat the olive oil in a very large skillet or sauté pan. Add the onion and sauté for 3 minutes. Add the garlic, cayenne, celery salt, and mustard, and sauté for an additional 3 minutes. Pile the sliced mustard greens into the pan and cook for an additional 4 to 5 minutes, until the greens are just wilted, tender, but bright green. Allow the greens to reduce in volume before you start stirring.
  3. Pour the hot grits into a large casserole dish or serving dish. Cover with the cooked greens and sprinkle with toasted sesame seeds. Serve immediately.

Recipe Notes

Look for whole grain grits (such as Bob’s Red Mill) made from whole corn, rather than degerminated corn. Some brands of grits call for different amounts of water; adjust the water as necessary according to package directions. Increase the amount of cayenne pepper if you like spice. Variations: Try wild greens, such as dandelion greens, lamb’s quarters, sorrel, or chickweed, in this recipe. You may require more or less cooking time in step 2, depending on the type of green. Nutrition analysis per serving: 128 calories, 4g protein, 21g carbohydrate, 3g fat, 0g saturated fat, 4g fiber, 1g sugar, 223 mg sodium Star nutrients: Folate (30% DV), vitamin A (142% DV), vitamin C(156% DV), vitamin K (393% DV), calcium (19% DV), iron (12% DV), manganese (18% DV), potassium (11% DV)

Grits Smothered with Mustard Greens is a healthy, nutrient-rich, vegan dinner. This simple, rustic recipe is also sugar free and gluten free. | theeverykitchen.com

More from my site

  • Paleo Southern Biscuits + Life ThingsPaleo Southern Biscuits + Life Things
  • Pine Nut Hummus Mediterranean Pastry SquaresPine Nut Hummus Mediterranean Pastry Squares
  • Dairy-Free Creamy Mushroom SoupDairy-Free Creamy Mushroom Soup
  • Citrus Avocado Quinoa Salad with Honey WalnutsCitrus Avocado Quinoa Salad with Honey Walnuts
  • Greens and Goat Cheese Pie with Potato CrustGreens and Goat Cheese Pie with Potato Crust
  • One-Pot Chipotle Sweet Potato ChiliOne-Pot Chipotle Sweet Potato Chili

Filed Under: dinner, gluten free, healthy, lightened up, sugar free, vegan, vegetarian Tagged With: greens, grits, mustard greens, southern, whole grains, wild greens

Previous Post: « Pine Nut Hummus Mediterranean Pastry Squares
Next Post: Spicy Salmon, Hummus, and Avocado Stacks »

Reader Interactions

Lemon Feta Chicken Sliders

The secret to my recipe for Guinness Chocolate Cake with Bailey's Buttercream is to reduce the stout first to give you a deeply malted and moist crumb. The frosting adds just enough excitement without stealing the show and the end result is a cake you can't resist eating... even for breakfast! | theeverykitchen.com

Guinness Chocolate Cake with Bailey’s Buttercream

My recipe for Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles takes only 20 minutes, start to finish. Tender, buttery, perfectly prepared salmon will make you salivate before it melts in your mouth. | theeverykitchen.com

Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles

Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee. | theeverykitchen.com

Toasted Pistachio Orange Biscotti

Rum Pumpkin Praline Pie is the perfect combination of light and boozy, sweet and salty. A store-bought crust makes this recipe practically effortless. #boozy #pie #dessert | theeverykitchen.com
Cranberry Cream Cheese Dip with Candied Pecans is the perfect appetizer recipe for all your fall gatherings. It takes just 10 minutes to prep and makes enough to feed a crowd. #glutenfree #appetizer #holidayrecipe | theeverykitchen.com
Easy Oven Tandoori Chicken has a sweet and smoky slow heat. The flavors may be complex, but the recipe is quite easy! #paleo #glutenfree #sugarfree | theeverykitchen.com
Make breakfast healthier, tastier, and more satisfying with simple swaps. Sweet Potato, Kale, Mushroom Hash features cholesterol-free corn oil. #ChooseMazola | theeverykitchen.com
The best thing about this recipe for Air Fryer Falafel Burgers? Toss up between that crisp crumb and the tender, hot chickpea exploding inside. | theeverykitchen.com

Comments

  1. Sarah Remmer

    May 23, 2017 at 9:13 pm

    Looks Delicious! Love that it is also gluten free!

    Reply
    • theeverykitchen@gmail.com

      May 23, 2017 at 10:55 pm

      5 stars
      Thank you – Recipe kudos to Sharon Palmer! 🙂

      Reply
  2. Stacey Mattinson

    May 24, 2017 at 10:12 am

    I am really not a grits person, but this recipe might convince me otherwise! Love the story of Sharon’s mother. Thanks so much for sharing!

    Reply
    • theeverykitchen@gmail.com

      May 25, 2017 at 7:09 am

      Okay, so I’m a grits person, but NOT a greens person… but now I AM convinced! 🙂

      Reply
  3. Shannon @ KISS in the Kitchen

    May 24, 2017 at 6:46 pm

    This is such a special post and the recipe looks really comforting and delicious!

    Reply
    • theeverykitchen@gmail.com

      May 25, 2017 at 7:10 am

      I do love the Mom Tribute. Thanks, Shannon!

      Reply
  4. Emily | EmPowered Nutrition

    May 25, 2017 at 10:27 am

    5 stars
    Nothing better than some good grits! These look so yummy!

    Reply
    • theeverykitchen@gmail.com

      May 28, 2017 at 1:10 pm

      I grew up in the south, so a diner breakfast isn’t complete without grits!

      Reply
  5. Kara @ Byte Sized Nutrition

    May 26, 2017 at 9:18 am

    I have admittedly never made grits, but I love ordering them when I’m out. You may have just inspired me to give cooking them a try though! I love the gorgeous pop of color from all of the greens!

    Reply
    • theeverykitchen@gmail.com

      May 28, 2017 at 1:11 pm

      This is a great healthy grits recipe to try. Usually when I see them out, they are made with heavy whipping cream. The greens here add all the flavor you need though!

      Reply
  6. Lauren O'Connor

    May 26, 2017 at 3:06 pm

    I love healthy Southern Cooking. Grits are one of my fave Southern eats! 🙂

    Reply
    • theeverykitchen@gmail.com

      May 28, 2017 at 1:12 pm

      Me too! As I’ve gotten older, I’ve found ways to making Southern food healthy.

      Reply
  7. Tiffany

    January 8, 2019 at 8:24 pm

    5 stars
    Just made this recipe with fresh mustard greens from my garden! Super delicious!

    Reply
    • theeverykitchen@gmail.com

      January 30, 2019 at 6:16 am

      Thanks so much for the feedback Tiffany! I’m so glad you enjoyed it. It was my first foray with mustard greens!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Food Advertising by logo
Food Advertising by logo

About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

Food Advertising by logo

Copyright © 2023 · Foodie Pro & The Genesis Framework