Here's what chef used to make the grits:

INGREDIENTS

1/2 cup

raw cashews, soaked in water at least 3 hours and up to overnight

2 tbsp

extra-virgin olive oil, divided

1/3 cup

finely chopped onion

1 tsp

Coarse sea salt, to taste, up to

1 qt

vegetable broth, divided

3/4 cup

organic yellow grits

For the greens:

1 lb

dandelion greens (or kale, arugula, or spinach), torn into bite-size pieces, washed and dried

1 1/2 tbsp

extra virgin olive oil

large garlic cloves, sliced thinly

1 tsp

raw organic cane sugar

1/4 tsp

coarse sea salt

3 tbsp

apple cider or red wine vinegar