Making this meal won't take much time, but it will take up some space on your stove -- you’ve got the grits going in one pan, you’re frying eggs in another, and using a third pan to cook the sausage and greens. But trust me, it’s worth having to clean a few dirty dishes.
Cheesy Grits with Sausage, Fried Egg and Collard Greens
Serves 4
3 cups lowfat milk
¾ cup quick-cooking grits
1 cup grated sharp white cheddar
2 tablespoons olive oil
14-ounce smoked turkey sausage, sliced
1 tablespoon minced garlic
1 bunch collard greens, stems removed and leaves cut into thin strips
¼ cup chicken broth
¼ -½ teaspoon red pepper flakes (depending on your spice preference)
1 tablespoon butter
4 large eggs
Garnishes: Salt and pepper, Tabasco sauce
Bring milk to a boil in a medium saucepan. Slowly stir in the grits. Cover the pan and reduce heat to low and simmer for 5-6 minutes, stirring occasionally. Add grated cheese and stir grits until cheese has melted into the grits. Cover and remove from heat.
While grits are cooking, heat 1 tablespoon olive oil over medium heat in a frying pan or skillet. Add sausage and cook until browned, 4-6 minutes. Use a slotted spoon to transfer sausage from pan to a plate.
Heat remaining tablespoon olive oil in same frying pan over medium heat. Add garlic and sauté for a minute, until fragrant. Add collard greens, chicken broth and red pepper flakes. Cook greens, stirring occasionally, for about 5 minutes, until greens are just wilted but still bright green.
Just before serving, melt butter over medium heat in a large nonstick pan. Crack eggs into the hot pan and cook until the eggs have reached desired consistency. I cooked mine for 3 minutes, until the whites were set but the yolks were still runny. Divide grits among four bowls. Top each bowl with greens, sausage and a fried egg. Season with salt, pepper and Tabasco sauce as desired.
