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Grits-Stuffed Greens

Prep time 20 mins
Cook time 35 mins
Stand Time time 5 mins
Yield Makes 6 appetizer servings
Egg rolls have gone Southern! Assemble these up to a day ahead, and refrigerate. Just steam them for an extra 5 minutes when ready to serve.

Ingredients

  • 6 large fresh collard green leaves
  • 1 cup 2% reduced-fat milk
  • 1 cup low-sodium fat-free chicken broth
  • 1/2 cup uncooked quick-cooking grits
  • 3/4 cup (3 oz.) shredded 2% sharp Cheddar cheese
  • 1 tablespoon butter
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • Pepper sauce

Nutrition Information

  • calories 133
  • caloriesfromfat 39 %
  • fat 5.9 g
  • satfat 3.7 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 6.3 g
  • carbohydrate 12.5 g
  • fiber 0.3 g
  • cholesterol 18 mg
  • iron 0.6 mg
  • sodium 312 mg
  • calcium 156 mg

How to Make It

  1. Rinse collard greens. Trim and discard thick stems from bottom of collard green leaves (about 2 inches); place greens in a steamer basket over boiling water. Cover and steam 10 to 12 minutes or until greens are tender. Cool completely.

  2. Bring milk and broth to a boil in a medium saucepan over medium-high heat. Gradually stir in grits. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes or until grits are thickened. Remove from heat; stir in cheese and next 3 ingredients, stirring until cheese is melted. Let stand 5 minutes.

  3. Place one collard leaf on a flat surface, and spread out sides. Spoon 1/3 cup grits toward bottom center of leaf. Fold one side of leaf over filling. Fold opposite side of leaf over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Repeat with remaining collard leaves and grits.

  4. Place bundles in a single layer in a steamer basket; steam, covered, 10 to 15 minutes or until thoroughly heated. Serve with pepper sauce.

  5. Note: For testing purposes only, we used Louisiana Hot Peppers in Vinegar for pepper sauce.