Sautéed Andouille and Greens With Grits

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 501 calories
    • Fat 28 g
    • Sat Fat 14 g
    • Cholesterol 85 mg
    • Sodium 1225 mg
    • Protein 27 g
    • Carbohydrate 41 g
    • Sugar 3 g
    • Fiber 7 g
    • Iron 5 mg
    • Calcium 589 mg


  1. Check kosher salt and black pepper
  2. Check 1 large bunch collard greens, thick stems removed and leaves cut into 1-inch pieces
  3. Check 1cup low-fat milk
  4. Check 3/4cup quick-cooking grits
  5. Check 6ounces extra-sharp white Cheddar, grated (1 1⁄2 cups)
  6. Check 1tablespoon unsalted butter
  7. Check 1/2pound andouille sausage, sliced
  8. Check 2 shallots, thinly sliced
  9. Check 1 red bell pepper, thinly sliced
  10. Check crushed red pepper, for serving


  1. Bring a large saucepan of water to a boil; add 2 teaspoons salt. Add the collard greens and cook until just tender, 6 to 8 minutes; drain well.
  2. Wipe out the saucepan. Add the milk, 2 cups water, and ¼ teaspoon salt and bring to a boil. Whisk in the grits and simmer over low heat, whisking frequently, until soft and creamy, 5 to 6 minutes. Remove from heat and stir in the Cheddar and butter.
  3. Meanwhile, in a large skillet, cook the sausage over medium heat until brown, 4 to 6 minutes; with a slotted spoon, transfer it to a plate.
  4. Add the shallots and bell pepper to the drippings in the skillet, season with ¼ teaspoon salt and ⅛ teaspoon black pepper, and cook, tossing occasionally, until beginning to soften, 3 to 4 minutes. Add the greens and cook, tossing, until heated through, 1 to 2 minutes. Fold in the sausage. Serve over the grits and sprinkle with the red pepper.