Grits and Greens
Grits and Greens is a comforting, savory dish from the American South, combining creamy, stone-ground corn grits with slow-cooked leafy greens like collards, turnip, or kale. It's a hearty, often vegetarian meal that showcases the region's love for simple, flavorful, and satisfying fare.
🍽️ Nutrition at a glance
This dish is typically high in complex carbohydrates and dietary fiber, with moderate protein from the greens and any added beans or meat. It's a good source of vitamins A, C, and K, as well as iron and calcium, with a rough calorie range of 300-500 per serving depending on preparation.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 6 g |
| Carbs | 32 g |
| Fat | 8 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Potassium | 450 mg |
| Iron | 3.5 mg |
| Calcium | 180 mg |
| Magnesium | 90 mg |
| Vitamin A | 8500 IU |
| Vitamin C | 25 mg |
| Vitamin K | 120 mcg |
| Folate | 110 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents the resourceful 'low country' and Appalachian cooking traditions, transforming humble, affordable ingredients into a nourishing staple. Nutritionally, the combination of corn and leafy greens creates a complementary amino acid profile, making it a surprisingly complete plant-based meal.
