|2 servings||calories per servings 460||protein serving 30 g||carbs per serving 43 g||total fat per serving 19 g|
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 resolutions, this may be your new favorite way.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||43 g|
|Dietary Fiber||6 g|
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!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...