Creamy Grits with Kale and Sunflower Seeds
Yield
2 servings
Prep Time / Cook Time
/
Activity Guide
Backpacking
Ingredients
- 1 cup quick cooking grits
- 4 cups water
- 2 vegetable boullion cubes (for 2 cups broth)
- 2 tablespoons raw cashew butter (or 1 1.19 ounce packet)
- a couple big handfuls of kale chips
- 1/4 cup sunflower seeds
- salt and pepper, to taste
Method
- Bring water and boullion to a boil in a pot. Slowly stir in the grits and cook for about five minutes.
- Remove from heat and add the cashew butter. Stir vigorously until it’s very well combined with the grits.
- Top with kale chips and sunflower seeds. Season to taste with salt and pepper.