Grits & Chard Medley, a variation on our Grits & Green Beans recipe using rainbow chard and romano beans. The sweet, juicy crunch of the romano beans mixed with the cherry tomatoes and creamy grits combines well with the sautéed chard tossed with chickpeas and salad turnips.

Ingredients

Grits & Chard Medley

• 1/2 lb romano beans (or green beans), stems removed
• 1 small yellow onion, diced
• 2/3 cup cherry tomatoes
• 1 large bunch rainbow chard, stems removed & leaves chopped
• 3-4 garlic cloves, minced
• 2-3 small salad turnips, chopped
• 1 cup yellow grits
• 4 cups water or vegetable broth
• 1 Tbs Olive oil
• 1-2 Tbs Apple Cider Vinegar
• Salt & black pepper to taste
• Paprika
• Garlic Powder
• Ground Mustard
• Chili Powder
• Ground Sage
• Ground Thyme

Directions

1. Begin by preheating the oven to 400ºF and preparing your vegetables.
2. Setting the rainbow chard, garlic, onion, and turnips aside. Drain the chickpeas into a colander.
3. Next, add the romano beans and cherry tomatoes to a roasting pan.
4. Mix in with 1 Tbs olive oil and apple cider vinegar, 1 tsp salt and black pepper, 2 tsp paprika, 1/2 tsp chili powder & ground mustard, and sage. Toss together well and place in the oven, roast for about 35-40 minutes, stirring halfway through
5. Meanwhile, in a medium-large pot, add the vegetable broth or water. Add in a pinch of salt. 
6. Once boiling, stir in the grits along with a dash of black pepper, paprika, and garlic powder. Mix together for 1-2 minutes, then reduce heat to low, cover with lid, and allow it to simmer for 20 minutes, stirring occasionally to ensure the grits aren’t clumping together at the bottom.
7. Next, in a medium skillet add another splash of olive oil. 
8. Once hot, add in the garlic and onion. Cook together for 5-7 minutes. Then add the turnips and chickpeas, season with 1/2 tsp ground thyme & mustard, and a dash of salt and black pepper.
9. Then, add the rainbow chard. Stir together for 5-7 minutes until chard lightly wilts.
10. Cook together for about 12-15 minutes, adding a tablespoon of apple cider vinegar at a time to deglaze the pan towards the end. 
11. Turn off the heat on the chard, and once the beans and tomatoes have finished roasting, remove from the oven and combine with the rainbow chard mix. 
12. Remove grits from heat once fully cooked* and serve together with vegetables and enjoy!

*For some creamy grits, add about 1 Tbs of non-dairy or dairy butter towards the end of cooking, we also like to add 1-2 Tbs of nutritional yeast and a generous dash of old bay seasoning.

Nutrition Information

Nutrition Disclaimer

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