Using the collard greens’ potlikker as cooking liquid for the grits adds layers of flavor to this warm and comforting supper.
Sausage and Collards with Cheddar Cheese Grits
Yields: 4 servings
- 4 cups water
- 3 teaspoons kosher salt, divided
- 1 pound chopped collard greens
- 1 cup whole milk
- 1 cup stone-ground yellow grits
- 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
- 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.