Step 1

Cook the Grits: In a medium saucepan, bring the water, milk, butter, nutritional yeast, salt, and garlic powder to a boil.

Step 2

Add the Grits: Gradually whisk in the grits, reduce the heat to low, and cover. Cook, stirring occasionally, until the grits are thick and creamy. If using instant grits it only takes about 4 minutes. If using regular coarse grits, follow package directions.

Step 3

Sauté the Veggies: Heat olive oil or vegan butter in a large skillet over medium heat while the grits cook. Add the sliced mushrooms, sautéing until they are golden and have released their juices, about 8-10 minutes. Add the garlic and saute for one more minute.

Step 4

Add the Greens: To the skillet with the garlic and mushrooms, stir in the chopped collard greens. Cook until the greens are no longer frozen or wilted and tender if using fresh - about 5-7 minutes. Season with paprika, red pepper flakes, salt, and pepper. Cook for another several minutes until everything is well combined and the liquid has mostly evaporated. Adjust the seasoning to your liking

Step 5

Serve: Spoon the creamy grits into bowls and top with the savory mushroom and collard greens mixture. You can gently stir to let all the flavors marry together. Sprinkle fresh chives, squeeze the fresh lemon juice over the top, and drizzle with extra olive oil.