Coconut Grits and Curried Greens

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]

Vegan

Gluten-Free

Tools Needed: Saute pan, stovetop, pot

Ready In: 25 min.