Grits-Stuffed Greens

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.

Yield: Makes 6 appetizer servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Stand Time: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 39%
  • Fat: 5.9g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.3g
  • Carbohydrate: 12.5g
  • Fiber: 0.3g
  • Cholesterol: 18mg
  • Iron: 0.6mg
  • Sodium: 312mg
  • Calcium: 156mg

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

Preparation

  1. 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. 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. 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. 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.
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