Q.E.D.: Grits, Greens, & Beans

This creation came about while we were on a trip home. We were at my in-laws house when we decided to raid the pantry. The original dish was sans greens.

Notes: This dish is Q.E.D. and budget-friendly. Grits and beans are inexpensive. If you used frozen chopped spinach instead of fresh greens, you'd also have a pantry staple meal.

I think the hot sauce makes this dish, but if you're not a fan, season it however you like. It would be great with just salt and pepper. Next time I might at some bacon.

Ingredients:
1 cup quick-cooking grits
4 cups water
1 15 oz. can pinto beans
2 cups chopped kale
2 garlic cloves
2 tablespoons butter
Salt
Pepper
Hot sauce

Directions:

Bring four cups of water to a boil. Stir in grits along with 1 teaspoon of salt. Turn the heat to medium-low and cook for 5 minutes, stirring occasionally.

Drain and rinse you beans. Set aside.

While you're waiting for the water to boil, add butter to a skillet and melt over medium-high. Mince your garlic and thinly slice your kale. When the butter is melted, add the garlic and cook for about 30 seconds. Add the kale and saute for about a minute. Season with salt and pepper. Remove from heat. Add the beans to the skillet so they can start to get warm.

Once the grits are finished cooking, stir in the beans and greens mixture. You can either add about 10 drops of hot sauce to the pot or just dish it up and add the hot sauce to each bowl.

Serve and enjoy!