Grits and Greens - Forks Over Knives

Ingredients

• 1 32-oz. carton low-sodium vegetable broth
• 4 cloves garlic, minced
• 1½ cups dry instant grits
• 1 medium onion, chopped (1 cup)
• 1 red bell pepper, chopped (1 cup)
• 2 14.5-oz. cans no-salt-added diced tomatoes, undrained
• 1 15-oz. can no-salt-added red or pinto beans, rinsed and drained
• ¼ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper (optional)
• 1 16-oz. package frozen cut leaf kale
• 1 tablespoon apple cider vinegar
• Sea salt and freshly ground black pepper, to taste
• Hot sauce (optional)
• Lemon wedges (optional)