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Smoked Andouille & Sautéed Kale over White Cheddar Grits

This quick fix recipe features smoky, spicy andouille from Pine Street Market, located just outside of Atlanta, and a bed of creamy, cheesy grits. It’s simple and comforting. If getting more greens in your diet is one of your New Year’s resolutions, this may be your new favorite way.

Prep Time: 10 Min Cook Time: 25 Min No Added Gluten A Quick Fix

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


  • Smoked Paprika

    Smoked Paprika

  • Dried Oregano

    Dried Oregano

  • Onion


  • Garlic


  • 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 leaves.
• 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!