Grits and Greens: Recipe by Chef Kelly Unger

Bucks County Foodshed Alliance will opened the new year with its annual meeting on Wednesday, January 4, at the Plumsteadville Grange. The event featured a potluck dinner and a local foods cooking demonstration with BCFA Board Member, Chef Kelly Unger.

Kelly Unger is a Farm to Table chef who teaches cooking classes. She shares her recipes on her blog/website, The Rooster & The Carrot. As a passionate local food advocate she believes "nutrition is best when food is locally grown, without chemicals, eaten seasonally and prepared with love." Chef Kelly demonstrated and provided samples of the winter recipe below that is easy, healthy and delicious. 


 

Grits & Greens

For the grits:

 

1 cup Castle Valley Mill grits

1 1/2 cups Chicken Stock

1 1/2 cups whole milk, plus more if necessary

2 teaspoons salt

2 tablespoons butter

1 cup shredded cheddar cheese, plus more to taste

1 to 2 large handfuls (1 1/2 to 2 packed cups) of greens of your choice (spinach, swiss chard, kale, spring mix)

 

Put all ingredients except cheese and greens into a medium pot, stir, bring to a boil. Stir, reduce to simmer, cover and simmer for 10 minutes. Stir, add more milk or chicken stock if necessary, add cheese and stir. Turn off heat, add greens and cover. Let rest for 10 minutes covered. Uncover and stir in wilted greens. Grits should have thickened a bit and will continue to thicken as they cool.  Adjust seasoning if necessary and serve.

 

 

For more recipes from Chef Kelly Unger, click here.


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