1 (8-ounce) package sharp white Cheddar cheese, shredded
1 (20-ounce) package Italian sausage, casings removed
⅓ cup thinly sliced sweet onion (about ½ medium onion)
1 medium red bell pepper, thinly sliced
1 cup chicken broth
2 teaspoons brown sugar
2 teaspoons apple cider vinegar
¼ to ½ teaspoon crushed red pepper
Instructions
In a large Dutch oven, bring 4 cups water and 1 teaspoon salt to a boil over medium-high heat. Add collard greens; cook for 5 minutes. Drain, and set aside, reserving 3 cups cooking liquid.
In Dutch oven, bring reserved 3 cups cooking liquid, milk, and 1 teaspoon salt to a boil over medium-high heat. Slowly stir in grits; reduce heat to medium-low. Cook until grits are soft and creamy, about 15 minutes. Remove from heat, and stir in cheese. Cover and keep warm until ready to serve.
In a large skillet, cook sausage over medium-high heat until browned and crumbly. Remove sausage using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet.
Add onion and bell pepper to skillet; cook until tender, 3 to 4 minutes. Add broth, brown sugar, vinegar, red pepper, and remaining 1 teaspoon salt; bring to a boil. Add sausage and collards, tossing to coat. Serve over cheese grits.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/sausage-collards-cheddar-cheese-grits/