Onion, Butter Beans, Turnip Greens, and Tomatoes with Grits
Yields 4 Servings
from Sarah Copeland
3 cups water
4 tablespoons olive oil
1 garlic clove, smashed
1 large sweet yellow onion, chopped
1 15-ounce can butter beans, rinsed and drained
1 bunch turnip greens, ribs removed and thinly sliced
¼ cup instant grits
Freshly ground black pepper
1 ¼ cups whole milk
¼ cup Gouda cheese, grated
2 tablespoons butter, unsalted
1 large beefsteak tomato, chopped
Bring 3 cups of water to a boil in a medium saucepan over medium-high heat.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion and cook, stirring, until soft but still crisp—about 5 minutes.
Add beans and turnip greens, stirring until beans are warm and greens are just wilted but still bright green. Season with salt and pepper. Set aside and keep warm.
Slowly add grits and ½ teaspoon salt to the boiling water and stir together with a wooden spoon. Decrease heat to medium and cook, stirring until grits are cooked through, about 2 minutes. Stir in milk, cheese, and butter.
Divide grits among four bowls and spoon butter bean mixture and tomato on top. Serve warm.