Collard Greens and Grits, Afro-Vegan Eats 1

What do you think of when you hear Afro-Vegan? I think of vegan food full of flavor and spice. That’s exactly what I discovered when I picked up Bryant Terry’s Afro-Vegan cookbook. Because I’m so in love with this cookbook, I’m featuring one of my three favorite recipes over the next month.

Things that I love about this cookbook…the recipes are unique, but still fairly simple, every recipe has a corresponding music selection, several recipes have a corresponding book selection, and some recipes have a corresponding film selection.

This week, the featured recipe is Collard Greens and Grits.

When I think of grits, I automatically think of shrimp because shrimp and grits is one of my all-time favorite dishes. Never once have I thought about combining collard greens (which I love) with grits (which is an every once in a while dish for me).

I changed a few things in this recipe. Mainly, I omitted jalapeno pepper from my version and I also changed the soaked and blended cashews to soaked and blended chickpeas.

Here’s my version…

The Collard Greens
Makes 4 servings
Extra virgin olive oil for cooking
1 bunch of collard greens
1/2 cup red onion, diced
1/2 cup red pepper, diced
1 teaspoon minced ginger
1 tablespoon minced garlic
1 cup of vegetable stock
¼ teaspoon sea salt
Chili powder

Clean the collard greens and chop into strips. Soak the collard greens in cold water for 15 minutes. While the collard greens are soaking, dice the red onion and red pepper. Mince the ginger and the garlic. Add olive oil to a sauté pan and add the red onion, red pepper, ginger, and garlic. Cook on medium heat, while stirring, for 5-7 minutes, until they’re soft. Next, rinse and dry the collard greens. Add the collard greens to the pan, along with the vegetable stock, salt, and chili powder. Cook the greens for 30 minutes on low heat.

The Grits

Grits, 4 servings
½ cup of chickpeas, soaked in 1 cup of water
¼ cup parsley
½ teaspoon pepper
½ teaspoon salt

Cook 4 servings of the grits, according to the directions on the package. While the grits are cooking, place the chickpeas, along with the soaking water in a blender. Blend the chickpea mixture for 30 seconds. Once the grits have soaked up most of the water in the pot, add the parsley, salt, and pepper. Next, pour the chickpea mixture into the pot, stirring slowly until the grits are done.

avegan3Place each serving of grits in a bowl and add the collard greens mixture on top.


2 Comments Add yours

  1. Herbifit says:

    Wonderful. I love his books; so full of inspiration. This is my version of his Jerk Tempeh.
    Whenever I feel in a bit of a cooking rut I turn to his books.


    1. Shayla says:

      I agree…I’m very inspired by his Afro-Vegan cookbook. I don’t have any of his other books, but I plan to pick them up. Thanks for sharing your recipe!


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