Spicy Cajun white beans and kale are served atop a bowl of creamy grits for a meatless meal that’s big on bold flavor.
Good news! I not only survived my dress fitting on Sunday, but I also didn’t faint during it.
And now you’re probably wondering why that’s relevant.
Well, apparently running 7 miles + speed eating lunch + standing for 2 hours in heels + 20 pounds of dress + unreasonably strong overhead lights = almost unconscious Joanne.
Almost being the key word.
But it was close.
(I blame the lights.)
Let’s just hope this was a one-off occurrence.
Or maybe I should just suggest that we line the altar with bubble wrap.
Just in case.
When I got home I felt like I should shock myself back into full consciousness with some big bold-flavored food.
And what is bigger and bolder than Cajun FLAVAH.
I promise I’ll never say flavah again. Pinky swear.
But this really does have lots of FLAVAH. It will wake you up from a wedding dress fitting fainting spell.
Pinky swear for real now.
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 bunches kale, stemmed and coarsely chopped
- 1 cup vegetable broth
- 3 tbsp apple cider vinegar
- 1 tbsp worcestershire sauce
- 4 cups cooked white beans
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp sweet paprika
- ½ tsp cayenne pepper
- salt and black pepper, to taste
- 4 cups water
- 1 cup quick-cooking grits
- 1 tbsp butter
- ½ tsp salt, plus more to taste
- Heat the olive oil in a large pot over medium heat. Add the garlic to the pot and saute until fragrant, about 30 seconds. Add the kale to the pot and saute until wilted, about 4-5 minutes. Stir in the vegetable broth, apple cider vinegar, worcestershire sauce, beans, smoked paprika, garlic powder, oregano, sweet paprika, and cayenne pepper. Season to taste with salt and black pepper. Let simmer for 8-10 minutes, or until broth has reduced slightly, stirring frequently. Set aside while you prepare the grits.
- In a medium pot, bring the water to a boil. Stir in the grits, butter, and salt. Lower the heat and simmer for 4-5 minutes, until thickened. Season to taste with salt and black pepper.
- Serve grits topped with white bean kale mix.
For more big and bold recipes, check out these:
From Around the Web:
Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice from Cookie + Kate
Butternut Squash and Chard in Spicy Harissa Coconut Sauce from Gourmande in the Kitchen
Spicy Roast Cauliflower and Chickpeas from Honestly Yum
Spicy Black Bean Soup from Spoon Fork Bacon
Spicy Harissa, Spinach and Feta Skillet Pizza from Blogging Over Thyme