Sautéed Andouille And Greens With Grits

89 faves | 4 recommends
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Real Simple

Comments

Shrimp are good in it too!!
53beb1811e06   •  28 Feb   •  Report
I'm so not using vegetarian sausage when I make this.
Phillip Bensaid   •  27 Feb   •  Report
Made this for the second time last night - it was just as good as the first!
Sami Naffziger   •  27 Feb   •  Report
Quick grits aren't much quicker. Don't use them unless you're also comfortable with pre-minced garlic (i.e. you hate yourself).
Craig Hawley   •  7 May   •  Report
I made this with vegetarian sausage and it was absolutely delicious. Extremely filling too!
Sami Naffziger   •  17 Feb   •  Report
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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

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