Grits and Greens Recipe

Name: Grits and Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pork sausage; 1 chopped red bell pepper; 1 small onion, grated; salt; 5 cups spinach (can use any green desired, or a mix); 2 cups low-fat milk; 1 (14 ounce) can chicken broth; 1 ¼ cups uncooked quick-cooking grits; 1 tablespoon butter, cut into pieces; ½ teaspoon pepper; ⅛ teaspoon ground red pepper; ⅛ teaspoon nutmeg

Servings: persons

1 lb pork sausage
1 chopped red bell pepper
1 small onion, grated
salt
5 cups spinach (can use any green desired, or a mix)
2 cups low-fat milk
1 (14 ounce) can chicken broth
1 ¼ cups uncooked quick-cooking grits
1 tablespoon butter, cut into pieces
½ teaspoon pepper
⅛ teaspoon ground red pepper
⅛ teaspoon nutmeg

1
Brown sausage in large skillet.
2
Add bell pepper, onion and salt to taste.
3
Sautee 3-4 minutes or until peppers are crisp tender.
4
Add spinach and cook until wilted.
5
Remove from heat.
6
Combine milk and broth in saucpan and bring to a boil.
7
Slowly add grits, stirring constantly.
8
Cover, reduce heat and simmer 5 minutes or until grits are thickened and tender, stirring frequently.
9
Stir in butter, black and red pepper and nutmeg.
10
Remove from heat and add to sausage mixture, combining well.
11
Taste and season with more salt if desired.
12
Serve immediately.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb pork sausage, 1 chopped red bell pepper, 1 small onion, grated, salt, and more.

Yes, Grits and Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grits and Greens

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