Cajun White Beans and Kale over Creamy Grits
Spicy Cajun white beans and kale are served atop a bowl of grits for a meatless meal that's big on bold flavor.
Yield: 6 servings
  • 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
  1. 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.
  2. 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.
  3. Serve grits topped with white bean kale mix.
An Eats Well With Others Original
Nutrition Information
Serving size: ⅙ of recipe
Recipe by Joanne Eats Well With Others at