Friday Feast: Andouille and Greens on Cheese Grits
I love Real Simple. I really do. They have some of the best recipes around, and this andouille and greens on cheese grits recipe is one of the better ones I’ve found. We made it the night of Monday’s snow day, and it was wonderful days later as leftovers. Very yum!
Andouille and Greens on Grits (courtesy Real Simple)
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
- 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.
- 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.
- 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.
- 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.