• 1 cup Rice Grits
• 1 bunch Collards
• ½ pint Cherry Tomatoes, cut into quarters
• 1 Onion, diced
• 1 clove Garlic, sliced thinly
• 1/2 Tbsp Sugar
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Olive Oil
• ½  tsp Paprika
• 1 pat Butter
• 2 tsp Sea Salt
• Vegetable Broth (Optional)
• Hot Sauce (Optional)

Remove stems from collards and slice leaves into half-inch strips. In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add onions and garlic and sauté until fragrant. Stir in the collards and continue to sauté until they begin to wilt. Pour broth or water over collards--enough for them to be fully covered. Add apple cider vinegar, sugar, 1 teaspoon sea salt and a few dashes of hot sauce, if using. Bring to a boil; then cover, reduce heat to low and simmer for 1 hour. Twenty minutes before collards are done, stir in tomatoes.

Combine 2 cups water with 1 cup rice grits, one pat of butter (for veg) and 1 teaspoon sea salt. Bring to a boil. Stir once. Cover and simmer on low for about 20 minutes or until water has been absorbed and rice grits are tender. Keep covered; remove from heat and let sit for 10 minutes.

Divide grits between two plates. Spoon cooked collards over grits and serve.