About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Stone-Ground Grits

    Stone-Ground Grits

  • White Cheddar Cheese

    White Cheddar Cheese

  • Andouille

    Andouille

  • Smoked Paprika

    Smoked Paprika

  • Dried Oregano

    Dried Oregano

  • Onion

    Onion

  • Garlic

    Garlic

  • Kale

    Kale

METHOD

1
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 leaves.
2
• 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.
3
Remove grits from heat, and stir in cheese. Cover, and set aside.
4
• Place a sauté pan over medium heat. When hot, add sausage. Cook until slightly browned. • Stir in paprika and oregano.
5
• Stir in onion. Cook, stirring occasionally, until onions are translucent, about 4 minutes. • Stir in garlic.
6
• 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.
7
• Divide grits between 2 plates. • Top each with sausage and kale mixture, and enjoy!

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