1 (10-ounce) bag Cut 'N Clean Greens Rainbow Chard
1 (10-ounce) bag Cut 'N Clean Greens Tuscan Kale
2 tablespoons olive oil
1 pound cooked andouille sausage, sliced into 1-inch chunks
1/2 medium onion, thinly sliced
1 tablespoon Cajun seasoning
2 cups water
6 cups water
1 teaspoon fine sea salt
2 cups stone ground grits
2 cups grated Cotswold or sharp cheddar cheese*
*Cotswold is a British cow's milk cheese that contains chives and onions. You may substitute sharp cheddar if you can't find it.
Bring the water and salt to a boil in a large saucepan. Slowly whisk in the grits, cover the pot, and lower the heat to simmer. Cook the grits 25-30 minutes, stirring occasionally, until the liquid is absorbed. (If you are using a different variety of grits, say, instant or quick, please follow package directions.)
While grits are cooking, cook the greens. When grits are done, remove the pan from the heat and add the cheese, stirring until well blended.
In a large pot, heat the olive oil over medium high heat. Add the sliced sausage and cook 4-5 minutes, until browned, stirring occasionally. Remove the sausage from the pot and set aside.
Add the onion to the pot and cook 3-4 minutes, stirring occasionally, until softened. Add the greens, stirring to mix well with the onions. Add the seasoning and water, cover the pot and simmer over medium-low heat for 15 minutes.
Add the sausage back to the pot and simmer an additional 5 minutes to warm everything through.
To assemble, spoon cheesy grits into a wide, shallow bowl and top with some of the greens mixture.
Recipe and photo by Cheryl D. Lee, Black Girl Chef's Whites