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Sautéed Andouille and Greens With Grits

Sautéed andouille greens with grits
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
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.

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