- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 389.4
- Total Fat: 18.8 g
- Cholesterol: 68.7 mg
- Sodium: 732.2 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 3.3 g
- Protein: 21.9 g
Sauteed Sausage and Greens with GritsSubmitted by: SCHWINNER!
IntroductionAdapted from a Real Simple magazine recipe to make it more Spark-friendly, this is one huge bowl of awesomely tasty comfort food! It's a unique twist on sausage and peppers, and a great way to get those super healthy dark greens in! Adapted from a Real Simple magazine recipe to make it more Spark-friendly, this is one huge bowl of awesomely tasty comfort food! It's a unique twist on sausage and peppers, and a great way to get those super healthy dark greens in!
1 bunch collard greens, thick stems removed and leaves chopped into 1-inch pieces
3/4 c. milk (I used 2%)
3/4 c. quick cooking grits
1 c. shredded colby jack cheese
1 tbsp. butter or spread (I used Country Crock light)
8 oz. Hillshire Farm light smoked sausage, sliced
1 c. thinly sliced onion
1 red, orange, or yellow bell pepper, thinly sliced
Salt & cracked pepper
Wipe out the pan. Add the milk, water, and a dash of salt; bring to a boil. Whisk in the grits and simmer on low, whisking frequently, until soft and creamy (5-6 minutes). Remove from heat and stir in cheese and butter.
Meanwhile, spray a large skillet with nonstick spray and cook the sausage over medium heat until browned. Season with pepper. Remove sausage from skillet with a slotted spoon, and set aside on a plate or on the greens.
Add the onions and pepper to the skillet, season with salt and pepper to taste. Cook, stirring gently until the veggies soften, about 3-4 minutes. Add the greens and sausage back to the skillet and toss until heated through.
Spoon grits into a bowl, and serve the sausage and peppers on top. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SCHWINNER!.