Marinated Collard Green Salad with Sausage over Gruyere Grits

March  5, 2014
3 Ratings
  • Serves 4
What You'll Need
  • 1 cup grits
  • 1 tablespoon olive oil
  • 1/2 pound hot Italian sausage meat
  • 2 teaspoons cider vinegar
  • 2 scallions, whites and greens chopped and separated
  • 1 bunch collard greens, stems discarded and leaves torn into 2-inch pieces
  • 1 cup grated Gruyere
  1. In a medium saucepan, combine grits and 3 cups water. Cook, stirring occasionally, until grits are tender, about 15 minutes.
  2. While grits cook, heat oil in a large skillet over medium-high. Add sausage and cook, stirring to crumble, until sausage is cooked through and browned, 4 to 6 minutes. Use a slotted spoon to remove sausage from skillet. Reserve 2 tablespoons fat in skillet (discard any excess). Return skillet to medium heat.
  3. Add scallion whites to hot fat and cook, stirring, until scallions have softened slightly, 2 minutes. Remove skillet from heat and whisk in cider vinegar. Place collards in a large bowl and pour warm dressing over greens. Use hands to crush dressing into greens until wilted, about 3 minutes. Season greens with salt and pepper, and stir in scallion greens.
  4. Stir cheese into cooked grits and season with salt and pepper. Serve grits topped with collards and sausage.

See what other Food52ers are saying.

  • Christina Deemer
    Christina Deemer
  • Andrea
  • Regine
  • GingerBlossom
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

6 Reviews

Christina D. November 14, 2015
This meal has become a part of my family's regular rotation. We have used various sausages, greens, and cheeses. All of the variations turned out just great. Thanks for the recipe!
Andrea May 3, 2015
Very good! I made this tonight, making a few substitutions based on produce from the farmer's market and what I had on hand. Mustard greens instead of collards, smoked Gruyere instead of unsmoked. It was excellent and a wonderful use of spring greens.
Regine March 17, 2015
What type of grits should I use?
GingerBlossom April 3, 2014
I thought this was amazingly good. The gruyere grits were the perfect foil for the sausage and greens. Yum!
pvmeer March 13, 2014
This was great and a keeper in our house. I did make two slight changes. I made the grits with 2 cups water and 1 cup milk and I did 1/2 hot Italian sausage and 1/2 Sweet Italian sausage.
GSmodden March 12, 2014
This was very quick to make - came home from work at 9 pm and had dinner out by 9:25ish. Tasted great, too. Just what I needed.