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There’s something special about cooking with fresh spring greens, and mustard greens are one of my favorites. They’re tender, full of flavor and have a subtle peppery bite that makes them a great match for creamy corn grits.
This Mustard Greens and Corn Grits recipe brings those two ingredients together in a simple dish that’s both comforting and full of fresh flavor. The grits are cooked slowly with milk and finished with cream and butter, giving them a rich, smooth texture. The mustard greens are quickly wilted with shallots and butter, then finished with a splash of cider vinegar for a little brightness.
Serve the greens over the warm grits for a satisfying spring dish. For a heartier meal, add a grilled pork chop or chicken breast on the side and pair it with a glass of Kendall-Jackson Vintner’s Reserve Chardonnay.
What You Need to Make Mustard Greens and Corn Grits
This recipe has two simple components that come together beautifully. The creamy corn grits provide a rich, buttery base, while the wilted mustard greens add fresh flavor and a little peppery bite.
For the mustard greens
- Butter: Used to sauté the shallot and wilt the greens.
- Shallot: Adds a mild, savory flavor to the greens.
- Mustard greens: Tender spring greens bring a subtle spicy flavor to the dish.
- Kosher salt: Seasons the greens.
- Cider vinegar: Optional, but a small splash at the end adds brightness.
For the corn grits
- Water and milk: Create the liquid base for cooking the grits.
- Grits: Corn grits give the dish its hearty texture and natural corn flavor.
- Kosher salt: Seasons the grits as they cook.
- Cream and butter: Added at the end for a rich, creamy finish.
The ingredient list is straightforward, but the combination of creamy grits and tender mustard greens makes this a satisfying dish with plenty of character.
How to Make Mustard Greens and Corn Grits
This recipe has two components, but both are straightforward to prepare. The grits take the longest, so start there while you get the mustard greens ready.
Make the corn grits:
- Add the water and milk to a large pot and bring to a boil.
- Slowly add the grits, whisking vigorously as you pour them in.
- Reduce the heat and let the grits simmer slowly for 45 minutes.
- Whisk in the cream and butter until incorporated.
Wilt the mustard greens
- Melt the butter in a 12-inch non-stick sauté pan over medium heat.
- Add the sliced shallot and cook until translucent and soft, about 3 minutes.
- Add the chopped mustard greens and cook for 1 to 2 minutes, until wilted.
- Season the greens with kosher salt to taste.
- If desired, add a splash of cider vinegar just before serving.
Bring it all together
Spoon the warm grits into four serving bowls and top with the wilted mustard greens. Serve immediately while the grits are creamy and the greens are tender.
Wilted Mustard Greens & Corn Grits Recipe
Recipe Type:
Entree
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Servings:
4
Ingredients
For the greens:
- 2 Tbsp. butter
- 1 medium shallot, thinly sliced
- 1 bunch mustard greens, washed & rough chopped
- Kosher salt
- 1 tsp. cider vinegar, if desired
For the grits:
- 2½ cups water
- ½ cup milk
- ½ cup grits
- 1½ Tbsp. kosher salt
- ½ cup cream
- 1 Tbsp. butter
Instructions
How to Make the Greens:
- In a 12-inch non-stick sauté pan, melt the butter over medium heat.
- Add the shallots and cook until translucent and soft, about 3 minutes.
- Add the greens and cook until wilted, approximately 1 to 2 minutes Salt to taste.
- At the last second before serving, splash with cider vinegar if desired.
How to Make the Grits:
- Add water and milk to a large pot and bring to a boil.
- Slowly add the grits and whisk vigorously until thick.
- Reduce heat and simmer slowly for 45 minutes.
- Whisk in the cream and butter.
To serve:
- Spoon the grits into 4 serving bowls and top with mustard greens.
What to Serve with Mustard Greens and Corn Grits
Mustard Greens and Corn Grits make a satisfying dish on their own, but they can also be part of a larger meal. The creamy grits and tender greens are especially well suited to grilled meats.
- For a more substantial meal, serve the grits and greens alongside a grilled pork chop or chicken breast. The savory meat adds another layer to the dish while the creamy grits make everything feel hearty and comforting.
- For a lighter meal, simply serve the greens over the warm grits and let the fresh flavors of the mustard greens take center stage.
What Wine Goes with Mustard Greens and Corn Grits?
I love serving this dish with a glass of Kendall-Jackson Vintner’s Reserve Chardonnay. The wine’s rich, smooth character pairs naturally with the creamy grits, while its freshness helps balance the buttery texture of the dish.
The mustard greens bring a subtle peppery bite, which gives the pairing another layer of flavor. Together, the Chardonnay, creamy grits and wilted greens make for a comforting combination that feels especially fitting for a spring meal.
It’s a pairing I’d happily serve for a relaxed dinner at home or alongside grilled chicken or pork when you want to make the meal a little more special.
FAQs
Can I substitute another green for mustard greens?
Yes. If mustard greens aren’t available, you can use another leafy green you enjoy. Keep in mind that mustard greens have a naturally peppery flavor, so a milder green will give the dish a different character.
What is the difference between grits and polenta?
Both are made from ground corn, but they can have different textures and preparation styles. Grits are traditionally associated with Southern cooking, while polenta is an Italian preparation. For this recipe, corn grits are the star of the dish and provide a creamy, hearty base for the greens.
Why did my grits become too thick?
Grits naturally thicken as they cool, especially after being refrigerated. If your grits have become too firm, add water and reheat them slowly, stirring as they warm. This will help bring them back to a creamy consistency.
Can I make this recipe without the cider vinegar?
Absolutely. The cider vinegar is optional and is added right before serving. It gives the mustard greens a little extra brightness, but the dish will still work without it.
Can I use quick grits instead of regular grits?
The original recipe calls for regular corn grits and cooks them slowly for 45 minutes. I prefer that approach because it gives the grits time to develop their rich, creamy texture and full corn flavor.
