Get ready to tantalize your taste buds with a dish that embodies the heart and soul of Southern cuisine! "Andouille Sausage Greens with Cheese Grits" is not just a meal; it’s an experience that combines the smoky, spicy flavors of andouille sausage with the earthy goodness of collard greens, all topped off with creamy, cheesy grits. Perfect for a cozy family dinner or an impressive gathering with friends, this dish is sure to leave everyone asking for seconds. Dive into our recipe to discover how to whip up this Southern classic that’s as comforting as it is delicious!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 pound andouille sausage, sliced
- 4 cups collard greens, chopped
- 1 cup cheese grits
- 4 cups water
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Slice the andouille sausage into thin rounds, chop the collard greens, and measure out the cheese grits, water, shredded cheddar cheese, olive oil, salt, and pepper.
- In a medium saucepan, bring 4 cups of water to a boil over medium-high heat. Once boiling, slowly whisk in the cheese grits to prevent lumps from forming.
- Reduce the heat to low and cook the grits, stirring frequently, for about 20-25 minutes, or until they are thick and creamy. If the grits become too thick, you can add a little more water to reach your desired consistency.
- While the grits are cooking, heat a large skillet over medium heat. Add the olive oil to the skillet and allow it to heat up for about 1 minute.
- Add the sliced andouille sausage to the skillet and sauté for about 5-7 minutes, or until the sausage is browned and cooked through. Stir occasionally to ensure even cooking.
- Once the sausage is cooked, add the chopped collard greens to the skillet. Stir well to combine with the sausage.
- Season the greens and sausage with salt and pepper to taste. Continue to cook for an additional 5-10 minutes, stirring occasionally, until the collard greens are wilted and tender.
- When the cheese grits are finished cooking, remove them from the heat and stir in the shredded cheddar cheese until melted and well incorporated.
- To serve, spoon a generous portion of the cheese grits onto each plate and top with the andouille sausage and collard greens mixture. Enjoy your Southern dish!
Tips
- Ingredient Prep: Take a few minutes to prep all your ingredients before you start cooking. This will make the cooking process smoother and more enjoyable.
- Perfect Grits: For the creamiest grits, stir continuously while they cook and adjust the water as needed. If you prefer a richer flavor, consider substituting some of the water with chicken broth.
- Sautéing Sausage: Make sure your skillet is hot before adding the sausage to achieve that perfect golden-brown crust. This enhances the flavor and adds a delightful texture.
- Greens Cooking Time: Collard greens can take a bit longer to wilt down, so be patient! Cooking them until they're tender will enhance their flavor and make them more enjoyable.
- Cheese Grits Variation: Feel free to experiment with different cheeses for the grits! Gouda or pepper jack can add a unique twist to this classic dish.
- Serving Suggestion: For an extra touch, garnish your plate with a sprinkle of fresh herbs like parsley or green onions for a pop of color and freshness.
Nutrition Facts
Calories: 435kcal
Carbohydrates: g
Protein: g
Fat: 27g
Saturated Fat: g
Cholesterol: 57mg
