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

Bring a large sauce pan of water to a boil and add 1-2 tsp. of salt. Add the collard greens and cook until tender, 6-8 minutes. Gently place in a colander and allow to drain.

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!.

 

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