brown rice grits with greens
photo by Jennifer Johnson
We love using brown rice grits from Delta Blues Rice to make this dish a bit healthier, but regular grits work just as well. Skellig, a sweet cheddar, balances well with the richness of the dish.
- 1 1/2 cups brown rice grits
- 3 1/2 cups water and/or homemade vegetable stock
- Kosher salt, to taste
- 1 cup shredded Kerrygold Skellig cheese, plus extra for garnish
- 1/4 cup grated Parmigiano-Reggiano, plus extra for garnish
- 2 tablespoons unsalted butter
- 1 leek, white and light green parts, trimmed and chopped
- Freshly ground black pepper, to taste
- 2 cloves garlic, finely minced
- 1 teaspoon minced fresh thyme
- 8 ounces cremini mushrooms, stemmed and sliced
- 1 large bunch mustard greens or Swiss chard, stems removed and roughly chopped
- Zest from 1 lemon
- 2-4 tablespoons white wine
- 1/4 cup chopped fresh flat-leaf Italian parsley, for garnish
- Place grits in a fine-mesh strainer and rinse. Transfer to a medium saucepan along with water and/or stock and a pinch of salt. Bring to a boil. Stir once, cover, and simmer on low for 20-25 minutes, until water has absorbed and rice is tender. Once absorbed, stir in cheddar and Parmigiano-Reggiano cheeses. Remove from heat and set aside.
- Place leeks in a sieve and rinse under cold water several times to remove dirt. Set aside.
- Meanwhile, in a large skillet heat butter over medium heat. Add leeks and cook until softened, about 10 minutes. Season with salt and pepper. Add garlic and thyme and cook for another minute. Add mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
- Add chopped greens and lemon zest and cook for another 2-3 minutes, until greens have just wilted. Add enough wine to pan to deglaze, scraping up browned bits from bottom. Once liquid has evaporated, remove from heat.
- Divide grits among serving bowls and top each with greens mixture. Garnish with additional cheddar, Parmigiano-Reggiano, and parsley and serve warm.