Grits- 4 cups broth 1/4 cup nutritional yeast 1 cup grits
Boil broth and nutritional yeast, whisk in grits until starting to thicken. Simmer on medium low for twenty minutes while stirring occasionally. Add small amounts of broth as needed.
Collards- 1 cup broth 1 yellow onion diced 10 oz collard greens washed and chopped 1/2 tablespoon smoked paprika 1 teaspoon cayenne pepper Splash of white vinegar
I sautéed the diced onion on medium in some water until starting softened and translucent. Added greens and stirred until wilted. Added seasoning and broth, and cooked on medium low for approximately 30 minutes added a splash of white vinegar cooked for ten more minutes.
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Grits-
4 cups broth
1/4 cup nutritional yeast
1 cup grits
Boil broth and nutritional yeast, whisk in grits until starting to thicken. Simmer on medium low for twenty minutes while stirring occasionally. Add small amounts of broth as needed.
Collards-
1 cup broth
1 yellow onion diced
10 oz collard greens washed and chopped
1/2 tablespoon smoked paprika
1 teaspoon cayenne pepper
Splash of white vinegar
I sautéed the diced onion on medium in some water until starting softened and translucent. Added greens and stirred until wilted. Added seasoning and broth, and cooked on medium low for approximately 30 minutes added a splash of white vinegar cooked for ten more minutes.