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Cheesy Grits with Collard Greens & Black Eyed Peas in a white bowl.
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5 from 4 votes

Collard Greens and Beans Grits Bowl

Smoky collard greens and tender black eyed peas served over cheesy grits turn a New Year's Day tradition into an everyday hearty breakfast.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 4
Calories: 530kcal
Author: Cynthia

Equipment

Ingredients

Grits

  • 2 cups water
  • 2 cups whole milk
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 cup stone ground grits Can use instant grits. See note.
  • 2 tablespoon butter
  • ¼ cup heavy cream or milk
  • 1 cup cheddar cheese grated

Collard Greens & Black Eyed Peas

  • 1 tablespoon vegetable oil
  • 12 oz Andouille sausage diced
  • 1 shallot minced
  • 2 garlic cloves minced
  • 2 bunches collard greens stems cut out, leaves sliced in ribbons (5-6 cups)
  • 1 cup chicken broth
  • 1 tablespoon fresh thyme leaves can substitute with 1 teaspoon dried thyme leaves
  • 1 15-ounce can black eyed peas drained and rinsed
  • 1 cup fresh tomato diced
US Customary - Metric

Instructions

Grits

  • Add water, milk, salt, and pepper to a medium saucepan. Bring to a boil. Whisk constantly while pouring in grits. Reduce heat to medium-low and cover. Whisk occasionally. Cook for about 20 to 30 minutes. Add more water if grits get too thick. See note below if using instant grits.
  • Add butter, heavy cream and cheese and stir until melted. Remove from heat and cover to keep warm.

Greens & Peas

  • Heat oil in a 12 inch cast iron skillet or large heavy-bottomed pan over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallots and garlic and cook, stirring often, until translucent, about 2 minutes.
  • Add collard greens and chicken broth. Toss to wilt greens and reduce broth, 4 to 5 minutes. Season with salt and pepper to taste. Add the thyme, black-eyed peas and tomatoes and toss to warm through. Season again with salt and pepper to taste. Serve over the cheesy grits.

Notes

This recipe can be made with instant grits. Do not use the individual serving packets. Start preparing instant grits after you have prepped your sausage and vegetables. Cook grits for 5 minutes, or to box instructions, add cheese and butter, and cover to keep warm.
See post for vegetarian/vegan and other substitutions.

Nutrition

Calories: 530kcal | Carbohydrates: 47g | Protein: 35g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 2158mg | Potassium: 893mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5963IU | Vitamin C: 47mg | Calcium: 617mg | Iron: 3mg