Kale And Black Eyed Peas With Smoky Grits Recipe

Name: Kale And Black Eyed Peas With Smoky Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1/2 teaspoon salt; 2 teaspoons smoked Spanish paprika; 1 cup grits (not quick); 1 teaspoon black pepper; 1 tablespoon olive oil; 1 medium onion, chopped; 3 cloves garlic, pressed; 8 ounces kale, collard, arugula, or spinach (washed and sliced into ribbons if needed); 1/2 cup vegetable stock or water; 1 1/2 cups frozen black eyed peas

Servings: persons

3 cups water
1/2 teaspoon salt
2 teaspoons smoked Spanish paprika
1 cup grits (not quick)
1 teaspoon black pepper
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, pressed
8 ounces kale, collard, arugula, or spinach (washed and sliced into ribbons if needed)
1/2 cup vegetable stock or water
1 1/2 cups frozen black eyed peas

1
Put water, salt and 1 teaspoon smoked paprika in a medium pan and bring to boil.
2
Stir in grits, lower heat and simmer slowly for 20 to 30 minutes. Add more water as necessary to keep the consistency of creamy oatmeal. Season with black pepper. Cover and keep warm.
3
In a large skillet, heat oil with onion and garlic over medium heat. When it starts to sizzle, cover and cook 5 minutes. Add greens, remaining 1 teaspoon paprika, broth or water and salt and pepper to taste.
4
Cook until greens wilt and stir in black eyed peas. Cook until greens are tender and peas are hot about 10 minutes.
5
Spoon grits into shallow bowls and serve kale mixture over the top.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups water, 1/2 teaspoon salt, 2 teaspoons smoked Spanish paprika, 1 cup grits (not quick), and more.

Yes, Kale And Black Eyed Peas With Smoky Grits falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale And Black Eyed Peas With Smoky Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions