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Place the kale and basil in food processor and process until greens turn into paste, adding the water and scraping down the side until you have a smooth paste. Set aside.
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In medium sauce pan combine chicken stock, milk, grits, salt and pepper. Bring to a boil, stir, cover pan and reduce heat to low. Simmer, stirring frequently, for 12-15 minutes. Turn heat off and let rest covered for 10 minutes.
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Right before serving, stir in green mixture and yogurt. Divide between 4 bowls and divide avocado, tomatoes, sunflower seeds and olive oil evenly between each bowl. Serve immediately.