Creamy, freshly ground corn for grits, cooked in coconut milk, served with curried spring greens and white beans
The Veggies: Kale; Arugula; Green Garlic; Radish, Carrot
Grain: Flint Corn [Neighborhood Farm, Needham, MA]
Curry: Coconut Milk; Curry; Turmeric; Chili Pepper; Sunflower Oil [Full Sun, Vermont]
Tools Needed: Saute pan, stovetop, pot
Ready In: 25 min.