1. Bring 2 cups broth, the water, and ½ teaspoon pepper to a boil in a medium saucepan. Whisk in grits; cover and cook 5 minutes, stirring occasionally. Remove from heat; stir in cheese. Keep warm. 2. Heat 1 ½ teaspoons olive oil in a large cast-iron or heavy skillet over medium-high heat. Add onion and 2 teaspoons garlic, and sauté 3 minutes or until onion is tender. Add ⅛ teaspoon salt and ¼ teaspoon pepper. Stir in collard greens and 1 cup broth. Cover and cook 10 minutes or until greens are tender, stirring occasionally. Stir in vinegar and tomatoes. Remove mixture from pan. Keep warm. 3. Heat pan over medium-high heat. Toss shrimp, remaining 1 ½ teaspoons olive oil, 1 teaspoon minced garlic and ¼ teaspoon pepper in a bowl. Add to pan, and sauté 4 minutes or just until shrimp turn pink. Serve collard green mixture and shrimp over grits.
*Recipe prepared by registered dietitians from St. Vincent’s Health System.
Nutrition [Per Serving]: 340 calories; 9 g total fat; 2.5 g saturated fat; 27 g protein; 36 g carbohydrate; 5 g fiber; 1260 mg sodium