Here is a hearty, simple weekday meal, or turn it into a weekend brunch by topping with an egg or two. You can make the sauce a day ahead and cook the greens in the sauce just before serving. Any leftover tomatoey greens taste great over grains or pasta. Inspired by the grits at Kafe Leopold in the Georgetown neighborhood of Washington, D.C.
- One-Step Tomato Sauce
- red pepper flakes
- garlic cloves, minced, or granulated garlic
- water and/or unsweetened milk of choice (such as coconut, soy, almond, or rice milk)
- white or yellow corn grits, such as Bob’s Red Mill brand, or coarse polenta
- olive tapenade or pitted Kalamata olives or green olives, chopped
- fresh rosemary leaves
- fresh parsley, chopped
- kosher salt and freshly ground pepper
- greens (kale, spinach, Swiss chard, or beet tops), stems discarded and leaves cut into ribbons
- fresh basil, shredded
- Make the tomato sauce. Stir in the red pepper flakes and half of the garlic, turn the heat to low, and keep warm, stirring occasionally.
- In a saucepan, bring water and/or milk (3 parts liquid to 1 part grits) to a simmer. Stir in the grits and bring back to a simmer. Stir in the olive tapenade, the rosemary, and the remaining garlic and simmer, stirring occasionally, until the grits are completely soft. Stir in half of the parsley and season to taste with salt and pepper. Turn the heat to low and keep warm, stirring occasionally.
- Raise the heat on the tomato sauce, add the greens, and cook to your preferred doneness. Stir in the basil and remaining parsley and season to taste with salt and pepper.
- To serve, ladle the grits into individual bowls and top with the tomatoey greens.