We came across a brilliant article in the April 2013 issue of Sunset Magazine featuring Oakland vegan cookbook author Bryant Terry (thanks to Doni’s dad, Dr. Dexter). We tried two of his featured recipes: Garlicky Mustard Greens and Grits with Creamed Cashews, We substituted Collard Greens for Mustard Greens due to availability at our local Farmers Market. For the yellow grits, we used gluten-free Bob’s Red Mill Gluten Free Corn Grits. For today’s dish, Creamy Grits + Garlicky Collard Greens is both vegan and gluten-free. The dish became one of our favorites for the summer.
Terry’s dessert recipe for the vegan Molasses Cake with Maple-Sugared Pecans sounds really good, hopefully we will make it before we leave for Spain next month. This recipe is in one of his books, The Inspired Vegan.
I snapped a quick photo of the cake on iPhone. These photos are by the amazing Thomas J. Story from Sunset Magazine. Terry’s kid Mila is so adorable!
- 1/2 cup raw cashews, soaked in water at least 3 hours and up to overnight (used Navitas Raw Cashews)
- 2 tbsp. extra-virgin olive oil, divided
- 1/3 cup finely chopped onion
- 1 tsp. coarse sea salt, divided
- 4 cups vegetable broth (Used gluten-free Edward & Sons Low Sodium Veggie Bouillon Cubes)
- 3/4 cup yellow grits (Used gluten-free Bob's Red Mill Gluten Free Corn Grits)
- 1 tsp. coarse sea salt, divided
- 1 1/2 lbs. collard greens, leaves torn into bite-size pieces and stems discarded (you can use mustard greens)
- 6 large garlic cloves, thinly sliced
- 2 tbsp. extra-virgin olive oil
- 1 tsp. raw cane sugar or agave nectar
- 2 tbsp. red wine vinegar
- 1. Soak raw cashews in water at least 3 hours and up to overnight. Drain cashews and place in a blender with 1/4 cup water. Blend until smooth and set aside.
- 2. Heat oil in a medium frying pan over medium heat. Add onion and 1/2 tsp. salt and cook, stirring often, until onion is caramelized, 8 to 10 minutes. Set aside.
- 3. Meanwhile, bring 3 cups broth to a boil in a medium saucepot. Add grits in a slow, but steady stream, whisking constantly, until mixture is smooth. When mixture comes to a boil, reduce heat to low. Simmer grits, stirring occasionally, until most of the liquid has been absorbed, 5 minutes. Add remaining 1 cup broth and 1/2 tsp. salt and cook, whisking constantly, until thickened, another 10 minutes.
- 4. Stir in creamed cashews and onions. Cover and cook, stirring occasionally, until grits are soft and fluffy, about 30 minutes.
- 1. Bring a large pot of water, seasoned with 1/2 tsp. salt, to a boil. Meanwhile, fill a sink or bowl with cold water. Swiss the greens in the water and then lift them into a colander. Repeat the process a few times until the water runs clear. Boil greens until bright green, about 2 minutes. Drain well in a colander and press to remove as much liquid as possible. Set aside.
- 2. Heat garlic and oil together in a medium frying pan over medium heat until garlic is golden and fragrant, 5 to 7 minutes. Use a slotted spoon to transfer the garlic chips to a plate.
- 3. Raise heat to high and quickly add sugar (or agave), remaining 1/2 tsp. salt, and the vinegar. Cook until sugar dissolves, about 3 minutes. Add reserved greens and stir to coat. "Be careful of splattering hot oil", says Terry. Cook until most of the liquid is gone, about 3 minutes.
- 4. Serve greens over grits (recipe above) and sprinkle with garlic chips.
- Slowly rain in the grits so they don't clump, then whisk in the onions and creamed cashews.