Free Online Recipes

Sign Up login

Andouille & Sautéed Kale over White Cheddar Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe



     Andouille & Sautéed Kale over White Cheddar

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   2-3

2 1/4 cups water
1 Edwards N Sons Not Chickn bouillon cube
1/4 tsp kosher salt, leave off if not using low sodium bouillon
1/2 cup long cook grits
6 oz GF smoked andouille sausage or other smoked favorite
1/4 tsp dried paprika
1/2 tsp dried oregano
1/2 yellow onion
2 cloves garlic
1/2 tsp olive oil
6 oz kale

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.2 • 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.3 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!

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Andouille & Sautéed Kale over White Cheddar recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.