Breakfast ~ Corn Grits & Steamed Kale

It's harvest season and corn is plentiful. In the morning, it takes a few minutes to boil water and cook up some corn grits. Add whole kernel corn if you have it in your house.

As I may have mentioned once or twice before, for nutritional benefits adding leafy greens to each meal should be a goal when planning your daily menu. Flavor with umeboshi plum paste instead of sea salt. You can typically find umeboshi plums, paste, and vinegar in the Japanese section of your market. They tend to be salty, vinegar tasting and a little goes a long way for flavoring. 

Corn Grits with Curly Kale

2 c water

3/4 c corn grits

1 c curly kale, center stem removed and thinly chopped

1/8 c pumpkin seeds

2 tsp umeboshi plum paste

Boil water. Add grits and reduce heat to simmer. Cook 10-12 minutes until water absorbed. Steam chopped kale for 1 minute. Dry roast pumpkin seeds in fry pan. Add greens to bowl, top with grits, toasted pumpkin seeds, and umeboshi plum paste. Serve.

Breakfast: Corn grits on bed of steamed kale with toasted pumpkin seeds and umoboshi plum paste.