Kale And Black Eyed Peas With Smoky Grits

• 3 cups water
• 1/2 teaspoon salt
• 2 teaspoons smoked Spanish paprika
• 1 cup grits (not quick)
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, pressed
• 8 ounces kale, collard, arugula, or spinach (washed and sliced into ribbons if needed)
• 1/2 cup vegetable stock or water
• 1 1/2 cups frozen black eyed peas

1. Put water, salt and 1 teaspoon smoked paprika in a medium pan and bring to boil.
2. Stir in grits, lower heat and simmer slowly for 20 to 30 minutes. Add more water as necessary to keep the consistency of creamy oatmeal. Season with black pepper. Cover and keep warm.
3. In a large skillet, heat oil with onion and garlic over medium heat. When it starts to sizzle, cover and cook 5 minutes. Add greens, remaining 1 teaspoon paprika, broth or water and salt and pepper to taste.
4. Cook until greens wilt and stir in black eyed peas. Cook until greens are tender and peas are hot about 10 minutes.
5. Spoon grits into shallow bowls and serve kale mixture over the top.

water, salt, paprika, grits, black pepper, olive oil, onion, garlic, kale, vegetable stock, frozen black eyed peas

Taken from www.epicurious.com/recipes/member/views/kale-and-black-eyed-peas-with-smoky-grits-52815991 (may not work)