Do you know how you grocery shop with good intentions and then that ingredient you needed so bad at the time just sits and takes up precious real estate in your pantry? A month later and a bag of black-eyed peas that was intended for the traditional New Years Day dish of Hoppin’ John was the inspiration for my Peas & Greens w/Smoky Grits.
This dish was so fun for me to make because it really made me think about all of my family from the South and the ones who have transplanted themselves there. Even though I have spent most of my life in the Midwest, a huge piece of my heart lies in the South. I even used Pimento Cheese in my Smoky Grits! You can see the red flecks of pimento.
I used a leftover carcass from a Triple S Farms Smoked Chicken to make a smoky broth for my grits. I never let any bone go to waste!
Legumes are a great way to stretch out a pound of meat. You could easily swap out your proteins for Italian sausage and Cannellini beans to make an Italian style dish. Or, if your on a low carb diet, you could swap out the grits for riced cauliflower and just lower the amount of broth you use.
PEAS & GREENS WITH SMOKY GRITS
1 lb. Triple S Farms Southern Style Breakfast Sausage
1 large Onion, diced
3 cloves Garlic, minced
2 large Carrots, diced
1 bunch Swiss Chard, Kale, Collard, or Mustard Greens, chopped
1 C. Chicken Broth
3 C. Cooked Black-eyed Peas
2 tsp. Salt
1 tsp. Black Pepper
1 Quart Triple S Farms Chicken Broth
1 1/2 C. Grits
Dash of Worcestershire Sauce
1/2 tsp. Liquid Smoke OR Smoked Paprika
1/3 C. Sharp Cheese (Cheddar, Parmesan, Romano, etc.), shredded
1/3 C. Heavy Cream
Salt and Pepper, to taste
In a large skillet brown and crumble sausage over medium-high heat. Transfer to a towel lined plate. Add onion to skillet and sauté for five minutes. Add garlic and cook for one minute. Add carrots and cook for four minutes. Add back in the skillet the sausage, greens, 1 cup chicken broth, Black-Eyed Peas, salt and pepper. Stir together and cover. Lower heat to medium and simmer for 10 minutes, stirring occasionally.
For the grits, heat the quart of chicken broth in a large sauce pan over medium heat. Once the broth comes to a simmer, slowly add the grits while whisking. Add the Worcestershire sauce and liquid smoke or smoked paprika. Cover and lower the heat to low. Simmer for 20 to 25 minutes, stirring occasionally. Remove from heat and add cheese, cream, salt , and pepper.