Creamy Grits with Kale and Sunflower Seeds

Yield

2 servings

Prep Time / Cook Time

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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

Tools

  • Medium pot
  • Spoon
  • zip top bags

Method

  1. Bring water and boullion to a boil in a pot. Slowly stir in the grits and cook for about five minutes.
  2. Remove from heat and add the cashew butter. Stir vigorously until it’s very well combined with the grits.
  3. Top with kale chips and sunflower seeds. Season to taste with salt and pepper.