Cheesy Grits with Rainbow Chard

Ever since picking up grits the other week, I have really been enjoying them. Last night brought a great cheesy version with some simple sautéed kale. It was based on this recipe from seriouseats.com. This dish would easily work with any other green, such as spinach, kale or arugula.




Cheesy Grits with Rainbow Chard
1 bunch rainbow chard
1/2 onion, sliced
2 - 3 cloves garlic, sliced
1 Tbs vinegar, I used apple cider
1 1/2 cups water or stock
1 Tbs butter or oil
1/2 cup grits (not quick)
1/2 cup milk
1 - 4 oz cheese to taste, I used Parmigiana
salt and pepper to taste


Wash and dry the leaves and cut out any think stems. Then roll and cut into strips. 







In a medium pot add the water or stock and butter or oil. Heat on high to bowl and add the grits while stirring. 







Cook over medium heat about 15 - 20 minutes. Then add the milk. Cook for another 10 minutes until creamy. Season with salt and pepper.





Meanwhile, sauté onion in a little oil for a minute, then add garlic and a touch of salt.  





After a couple minutes, the onion will soften add the chard.





Cook over high heat about 5 minutes until the chard is cooked through. Then add the vinegar and season with salt and pepper.





Right before serving, add most of the cheese to the grits and season again with salt and pepper to taste. 


To serve, place a generous portion of the grits in a bowl, top with the kale and a sprinkle of the extra cheese.