Join our community of Solution Seekers!

Sautéed Andouille and Greens With Grits

Sautéed andouille greens with grits
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
By January, 2011

Nutritional Information

  • Per ServingServing Size: Serves 4
  • Calories 501
  • Fat 28g
  • Sat Fat 14g
  • Cholesterol 85mg
  • Sodium 1225mg
  • Protein 27g
  • Carbohydrate 41g
  • Sugar 3g
  • Fiber 7g
  • Iron 5mg
  • Calcium 589mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
Give this recipe a healthy boost by using chicken- or turkey-based andouille and omitting the cheese from the grits.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.