Southern Silky Grits with Smoky Collard Greens

A comforting Southern classic with creamy grits topped by smoky, buttery collard greens.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Bring the cup of water to a gentle boil in a small saucepan over medium heat. Slowly whisk in the stone-ground grits, ensuring there are no lumps. This initial whisking is key to avoiding a gritty texture. Once incorporated, reduce the heat to low and cover the saucepan slightly to let some steam escape. Stir occasionally and cook until the grits absorb the water and become tender and creamy, about 20 minutes.
2. 2.
   While the grits are cooking, heat the unsalted butter in a medium skillet over medium heat. Once melted and slightly frothy, add the chopped collard greens. Sauté the greens until they are wilted and tender, about 5 minutes. The goal is to achieve a vibrant green color while maintaining a slight crunch, indicative of well-cooked collards.
3. 3.
   Sprinkle the smoked paprika over the sautéed collard greens, stirring to evenly distribute the spice. This step enhances the collards with a smoky depth of flavor, characteristic of Southern cuisine. If the pan becomes too dry, add a splash of water to prevent the paprika or collards from burning, ensuring a perfectly seasoned side.
4. 4.
   Once the grits are fully cooked and creamy, remove from heat and stir in a teaspoon of butter for extra richness. To assemble, spoon the grits onto a plate, creating a bed for the collards. Gently layer the smoky collard greens on top, allowing the butter from the greens to meld into the grits.
5. 5.
   Serve immediately while the dish is warm. The creamy texture of the grits complements the smoky, savory collards beautifully. If the grits seem too thick, adjust the consistency by stirring in a small amount of water or milk until your desired texture is achieved. For best results, ensure the grits remain piping hot to maintain that silky smoothness.