Savory grits with slow-cooked collard greens from Afro-Vegan: Farm-Fresh African, Caribbean & Southern Food Remixed by Bryant Terry

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Twice-baked sweet potatoes with winter salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Suggests using the book's "Vegetable stock" recipe. Can substitute other hot chiles for serrano chiles.

  • Chefjames1 on February 14, 2026

    This was great, went really well with beans in tomato sauce from The Bean Book

  • Bloominanglophile on December 27, 2022

    I made this for a Christmas brunch that had some gluten and dairy-free folks in attendance. I made twice as much as I needed, but I thoroughly enjoyed the leftovers for breakfasts the next week (and I'm not vegan). The recipe linked didn't include how to make the cashew cream. I made it by soaking 1/2 cup cashews in hot boiled water for about 20 minutes, drain, then add 1 cup fresh water and blend until creamy.

  • Acarroll on February 25, 2022

    So good! My husband ate his with a fried egg on top. We loved this recipe.

  • louie734 on April 19, 2021

    Made with the black eyed peas + tomato stew in the book. Didn't make the grits. I liked the red pepper's color, certainly an eye-catching addition. Delicious next to black eyed peas and tomatoes with cornbread muffins, but nothing exotic here. Will use this again as most collard recipes call for porky bits, and it's nice to follow a recipe already tweaked for absence of meat.

  • jenburkholder on August 22, 2020

    We felt completely opposite to Trisha - the collards were good, but nothing special, the grits, however, were absolutely delicious. The seasoning is on point and the cashew cream makes it perfectly creamy. Will repeat.

  • TrishaCP on February 13, 2018

    I thought these collards were excellent, some of the best I've made. They had a nice kick to them, but I would probably leave the seeds in the jalapeño next time. I had frozen and already blanched and chopped collards so just cooked them a little longer in the onion and spice mixture rather than the 10 minute pre-cook in salted water. I liked the technique of making and using cashew cream as a non-dairy alternative to make the grits creamy, but I don't think I blended the cashews sufficiently when making the cashew cream, which made it hard to tell when the grits were done. The grits were really just a foil to the excellent collards though, in my opinion.

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Reviews about this recipe

  • Serious Eats

    Despite the minor pain of using two pots to cook the collards, I loved the way the twice-cooked greens took on a supple, silky texture by the end of cooking. I needed to add extra stock...

    Full review
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