Shrimp and Grits with Collard Greens


  • 3 cups fat-free, lower-sodium chicken broth, divided
  • 1 cup water
  • 1 teaspoon pepper, divided
  • ¾ cup uncooked quick-cooking grits
  • ½ cup shredded part-skim mozzarella cheese
  • 1 tablespoon olive oil, divided
  • ½ cup finely chopped onion
  • 1 tablespoon minced garlic, divided
  • ⅛ teaspoon salt
  • 1 (1-lb.) package fresh collard greens
  • 1 tablespoon balsamic vinegar
  • 1 medium tomato, diced
  • 1 lb. peeled and deveined shrimp


  1. Bring 2 cups broth, the water, and ½ teaspoon pepper to a boil in a medium saucepan. Whisk in grits; cover and cook 5 minutes, stirring occasionally. Remove from heat; stir in cheese. Keep warm.
  2. Heat 1 ½ teaspoons olive oil in a large cast-iron or heavy skillet over medium-high heat. Add onion and 2 teaspoons garlic, and sauté 3 minutes or until onion is tender. Add ⅛ teaspoon salt and ¼ teaspoon pepper. Stir in collard greens and 1 cup broth. Cover and cook 10 minutes or until greens are tender, stirring occasionally. Stir in vinegar and tomatoes. Remove mixture from pan. Keep warm.
  3. Heat pan over medium-high heat. Toss shrimp, remaining 1 ½ teaspoons olive oil, 1 teaspoon minced garlic and ¼ teaspoon pepper in a bowl. Add to pan, and sauté 4 minutes or just until shrimp turn pink. Serve collard green mixture and shrimp over grits.