Sautéed Andouille and Greens With Grits

Sautéed andouille greens with grits
Con Poulos
Serves 4
20
minutes
30
minutes
other
0
minutes

Ingredients

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

Directions

  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.
Kay Chun
January 2011

Nutritional Information

  • Per Serving
  • Calories 501
  • 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
What does this mean? See Nutrition 101.