‘field Of Greens’ Bowl Recipe
Crispy Brussels, black eyed peas, wilted baby kale & arugula and roasted red pepper sauce, served over goat cheese grits.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Grits
In a pot, bring the vegetable broth to a boil. Slowly whisk in the corn grits, reduce the heat, and simmer until thickened, about 20 minutes. Stir in goat cheese until melted and creamy. Season with salt and pepper to taste.
- 2
Roast the Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy and golden.
- 3
Sauté the Greens
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add baby kale and arugula, cooking until wilted, about 3-4 minutes. Season with salt and pepper.
- 4
Prepare the Roasted Red Pepper Sauce
In a blender, combine roasted red peppers and remaining 1 tablespoon of olive oil. Blend until smooth. Adjust seasoning if necessary.
- 5
