Grits, wilted greens and hot sauce

A Southern breakfast bowl of fresh corn and kale or collards.

All of a sudden, summer corn comes on the scene and it's a race against the clock to include it wherever you can. Having it for breakfast opens up a whole world of options. Until that glorious day, frozen, organic corn is a terrific proxy. Plus, it's a gluten-free bowl that will appeal to bread lovers and haters alike that you can make in 20 minutes flat.

Looking for more ideas? Check out all of our vegetable-forward brunch recipes.


2 cups fresh or frozen corn kernels
2 cups low-sodium chicken broth
¾ cup quick grits
2 Tbsp unsalted butter (optional)
Kosher salt
1 Tbsp extra virgin olive oil
2 garlic cloves, thinly sliced
1 bunch Tuscan kale, collard greens or mustard greens, stems removed, leaves torn
1 tsp white or red wine vinegar
Hot sauce



In a food processor, process 1 cup corn kernels until smooth.


In a medium pan over medium-high heat, boil 2½ cups water and a pinch of salt. Add grits, reduce to simmer and whisk often until grits are very tender, 10 to 12 minutes. Stir in butter, if using, chopped corn and season with salt and freshly ground black pepper.


In a skillet over medium-high heat, heat oil. Cook garlic and remaining 1 cup whole corn kernels, tossing frequently, until garlic is fragrant and corn starts to pop, 1 minute. Add greens, vinegar and season with salt and pepper. Toss until leaves are wilted, 12 minutes. 


Divide grits and greens among four bowls and garnish with hot sauce.