Serious Eats: Recipes
Cook the Book: Creamy Grits and Chard
The stories that preface the recipes that Molly O'Neill collected for One Big Table are so engaging that, somehow, they make the recipes taste even better. This Southern classic of Creamy Grits and Chard is fantastic on its own—spicy, vinegary greens ladled over buttery grits—but it gets even better when you read about the South Carolina origins of the recipe.
Laid-off steel worker Azeez Mustafa bought a plot of South Carolina farmland in 1974. With no money leftover to build a house, he and his wife lived in a teepee on their tiny farm and began to grown vegetables without the use of chemicals or pesticides, pioneering organic farming in the area. This recipe for Creamy Grits and Chard comes from Mustafa's wife and is typical of the down-home farm fare that's served on their farm everyday at noon.
As always with our Cook the Book feature, we have five (5) copies of One Big Table to give away this week.