Vegan Grits with Creamy Beans and Collards

A plant-based Southern plate: creamy grits topped with garlicky white beans and braised collards.

Ingredients

• 1 cup grits
• 2 cups water
• 2 cups plant milk
• 1/4 cup nutritional yeast
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 can white beans, drained
• 1 bunch collards, stemmed and chopped
• 3 cloves garlic, minced
• Red pepper flakes, splash of vinegar

Directions

1. Cook the grits in the water and plant milk with the salt until creamy; stir in the nutritional yeast.
2. Saute the garlic in the oil, add the collards and a splash of water, and braise until tender; add the beans and red pepper flakes to warm through. Finish with vinegar.
3. Spoon the beans and collards over the grits.

Notes

Adapted from Food by Maria.