Marinated Collard Green Salad with Sausage over Gruyere Grits

By Caroline Wright
March 5, 2014
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Serves: 4

  • 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.

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