Grits and Greens

Grits and Greens
Photo by Becky Luigart-Stayner

Ingredients

  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground red pepper
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt, divided
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 cup chopped red bell pepper
  • 6 ounces 50%-less-fat pork sausage (such as Jimmie Dean)
  • + 17 more ingredients
    • ½ cup grated onion
    • 1 ¼ cups uncooked quick-cooking grits
    • 1 tablespoon butter, cut into pieces
    • 4 ounces fresh baby spinach (about 5 cups)
    • ½ teaspoon salt, divided
    • Dash of ground nutmeg
    • 6 ounces 50%-less-fat pork sausage (such as Jimmie Dean)
    • ½ teaspoon freshly ground black pepper
    • 1 cup chopped red bell pepper
    • 4 ounces fresh baby spinach (about 5 cups)
    • 2 cups 1% low-fat milk
    • ½ cup grated onion
    • 2 cups 1% low-fat milk
    • 1 ¼ cups uncooked quick-cooking grits
    • 1 tablespoon butter, cut into pieces
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • Dash of ground nutmeg

Heat a large nonstick skillet over medium-high heat. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper, onion, and 1/4 teaspoon salt; sauté 3 minutes or until bell pepper is tender and sausage is done. Add spinach; cook 1 minute or until wilted. Remove pan ...

View full recipe at My Recipes

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