Grits and Greens

Below is a recipe that Jimmy and I make at least twice a month. It is easy, cheap, and delicious. You can add more collard greens and less grits and sausage if you want to be healthier. We also like to top ours off with Texas Pete!

The recipe and photo came from Real Simple Magazine, which is one of my favorite things to open up and read.  

Sautéed andouille greens with grits

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.
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