Grits and Greens

Tonight we cooked grits and greens. The greens were (I think!) Tatsoi, from the Mariquita Farms mystery box. The grits (picture from the Anson Mills website above) were slow-cooking grits that were a gift from Grace for Christmas and they seem like very high quality grits, though they are the first grits I have ever cooked. She ordered them from Anson Mills.

The recipe from the Vegetarian Times called for cooking the grits with several cloves of garlic, according to the grits instructions and then stirring in a few cups of cheese at the end. You then serve the grits over the cooked greens. The grits took over an hour to cook, after having soaked them over night, which seems awfully long. Also, it's certainly not as low calorie as I had expected since I stirred quite a lot of butter into the grits and there's lots of cheese involved as well. Oh well!