Comments on: Sweets n’ Grits with Garlic Collard Greens

By: Performance Coaching

Performance Coaching — Wed, 12 Dec 2012 11:52:31 +0000

Hello.This article was really fascinating, especially because I was browsing for thoughts on this issue last week….. i really enjoy your blog

By: Mary Helen

Mary Helen — Tue, 27 Nov 2012 13:16:14 +0000

I love the idea of the salsa grits! Sort of like a play on huevos rancheros. Yum.

By: roodonfood

roodonfood — Tue, 27 Nov 2012 11:28:38 +0000

I like to make them two ways (so far). One version is the traditional with salt and honey to taste. The second version is salsa grits (For a cup of grits make about a half cup of salsa and mix in with grits while they cook. Add in garlic, salt, pepper, cilantro to taste). On top of the salsa grits I enjoy either scrambled eggs or tofu scramble. Here is a tofu scramble recipe I like to use if you're interested: http://roodonfood.wordpress.com/2012/05/09/bolst-curry-powder-mild/ Cheers, RoodonFood

By: Mary Helen

Mary Helen — Mon, 26 Nov 2012 10:08:54 +0000

Thanks, Jessica! I do love adding colorful ingredients when I cook, I feel like pretty food tastes better. lol. It's great to hear that the BYO container concept is spreading. How cool!

By: Jessica @ bake me away!

Jessica @ bake me away! — Sat, 24 Nov 2012 21:39:42 +0000

Yum! I love how colorfully you cook, though that’s the beauty of veggies. Your collards intro reminded me of this: whenever my friend’s sister introduces her toddler to a new food, she says, “Eliza. This is a carrot and you’re going to LIKE it.” 🙂
I feel spoiled because In.gredients is actually the closest grocery store. Recently while in the bulk section at the WF on Lamar, I noticed signs inviting people to bring their own containers, so at least this concept seems to be catching on somewhere!

By: Mary Helen

Mary Helen — Fri, 23 Nov 2012 12:05:19 +0000

Glad you like the recipe! Grits are great. Do you have a favorite way to cook them up?