Greens and Grits


by: Jenn

Not those greens—long-cooked mustard and collards doused with pepper sauce—but spanakopita greens—spinach, chard, and dill, seasoned with feta cheese. My husband, a southerner, reminds me that grits are scary to people outside the South—they think of grits as hot cereal. Think of grits as polenta if you're worried, or substitute polenta. Both, in fact, are grits. Stone-ground grits are best, hands down. This recipe is vegan if the milk is replaced with water or soy milk and the cheese is omitted. This can stand as a one-dish supper, but you could start dinner with a soup. For wine, put some bubbles in here with a domestic sparkling rose, such as one from Handley Cellars in Mendocino.


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serves: 4


1 1/2 cups milk

1 1/2 cups water

3/4 cup stone-ground grits or quick-cooking (not instant) grits

sea salt and freshly ground pepper

butter to taste


2 small bunches or 1 big bunch of chard (leaves only, 12 cups in all)

1 bunch of spinach, leaves only

2 tablespoons olive oil

1 large onion, finely diced

1 bunch of scallions (including half the greens, finely chopped)

1/2 cup chopped parsley

1 bunch dill, chopped (1/3-1/2 cup)

sea salt

1/4 pound feta cheese

Nutrition Facts
Greens and Grits

Servings Per Recipe: 4

Amount per Serving

Calories: 361

  • Total Fat: 17 g
  •     Saturated Fat: 7.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 38.1 mg
  • Sodium: 627.8 mg
  • Total Carbs: 40.6 g
  •     Dietary Fiber: 5.3 g
  •     Sugars: 8.9 g
  • Protein: 14.7 g

how is this calculated?

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1.  Bring the milk and water to a boil. Whisk in the grits, add 1/2 teaspoon salt, then lower the heat and simmer, stirring frequently, until the grits taste thoroughly cooked—about 40 minutes for stone-ground, 15 to 20 minutes for quick-cooking (refer to the package).

2.  While the grits are cooking, roughly chop the chard and spinach, then wash but don’t dry. Heat the oil in a Dutch oven over medium-high heat. Add the onion, scallions, parsley, and dill and cook for about 3 minutes, stirring occasionally. Lower the heat, pile the chard into the pot, and sprinkle with 1/2 teaspoon salt. When wilted and tender, after 5 minutes or so, add the spinach, cook a few minutes more until tender, then turn off the heat.

3.  When the grits are cooked, season them with salt and pepper and add butter. Spoon them onto 4 plates or wide bowls, cover with the greens, crumble the feta over the top, and serve.

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Amanda L


looks healthy and delicious