Southern Tomato-Collard Grits

Complete the essential prep: dice the onion, mince the garlic, and wash the collard greens thoroughly. Stack the collard leaves and slice them into thin ribbons.

Heat the olive oil in the saucepan over medium heat. Add the onion and cook for 3 minutes, stirring frequently, until slightly softened. Add the garlic and smoked paprika; cook for 30 seconds, until fragrant.

Add the collard greens, diced tomatoes with juices, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well, cover, and cook for 7 minutes, stirring twice, until the collards are tender but still green. While they cook, measure the broth, water, grits, nutritional yeast, and lemon juice. Stir the lemon juice into the collards, transfer the mixture to the bowl, and cover to keep warm.

Immediately return the hot saucepan to the stove. Add the vegetable broth, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover, increase the heat to high, and bring the liquid to a boil. Uncover the pan and gradually add the grits while whisking constantly to prevent lumps.

Reduce the heat to low and cook the grits for 5 minutes, stirring frequently, until thick, creamy, and tender. Remove from the heat and stir in the nutritional yeast until evenly incorporated.

Divide the hot grits among four bowls. Spoon the tomato-collard mixture over the grits and serve immediately while warm and creamy.