Grits with Jack Cheese, Chiles, and Greens

Name: Grits with Jack Cheese, Chiles, and Greens
Yield: serves 4
Ingredients: 1 Anaheim chile, or 2 tablespoons canned diced jalapeño chiles; 1 cup coarse grits; 4 cups chicken stock (page 91) or water; 1 teaspoon salt; 1 tablespoon unsalted butter; 1 yellow onion, chopped; 1 cup loosely packed baby arugula or spinach; Salt and freshly ground black pepper; 2 ounces Monterey Jack, grated

December 9, 2011

Spring greens are an excellent source of vitamins A and C, which makes them all the better to eat after a long winter. Tender arugula or baby spinach enrich the corn, making a perfect accompaniment to chili, grilled steak, or a vegetarian main dish.

Cooks' Note

Suggested Beverage: A light-colored beer.

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