Sausage, Andouille & Sauté Kale over White Cheddar
Entrees - Maindishes
2 - 3
2 1/4 cups water
1 Edwards N Sons Not Chickn bouillon cube
1/4 tsp kosher salt, optional if not using low sodium bouillon
1/2 cup grits
1 1/2 oz shredded white cheddar
6 oz andouille sausage
1/4 tsp smoked paprika
1/2 tsp dried oregano
2 cloves garlic
1/2 tsp olive oil
6 oz kale
MISE EN PLACE • Thinly slice sausage on the
diagonal. • Halve onion. Peel and chop 1 half.
Reserve remaining half for another use. • Peel and
mince garlic. • Discard tough kale stems. Chop
• In a medium saucepan over medium heat,
combine 2 1/4 cups water, 1/4 teaspoon kosher
salt and bouillon. • When water boils, slowly
stir in grits. • Reduce heat to low. Simmer,
stirring often, until grits are tender, 10-15
minutes.Remove grits from heat, and stir in
cheese. Cover, and set aside.
• Place a sauté pan over medium heat. When hot,
add sausage. Cook until slightly browned. • Stir
in paprika and oregano.• Stir in onion. Cook,
stirring occasionally, until onions are
translucent, about 4 minutes. • Stir in garlic.
• Drizzle sausage mixture with 1/2 teaspoon olive
oil. • Stir in kale and cook until wilted, about 3
minutes. • Taste and adjust seasoning as desired.•
Divide grits between 2 plates. • Top each with
sausage and kale mixture, and enjoy!
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