Grits and Greens

• 1 lb pork sausage
• 1 chopped red bell pepper
• 1 small onion, grated
• salt
• 5 cups spinach (can use any green desired, or a mix)
• 2 cups low-fat milk
• 1 (14 ounce) can chicken broth
• 1 14 cups uncooked quick-cooking grits
• 1 tablespoon butter, cut into pieces
• 12 teaspoon pepper
• 18 teaspoon ground red pepper
• 18 teaspoon nutmeg

1. Brown sausage in large skillet.
2. Add bell pepper, onion and salt to taste.
3. Sautee 3-4 minutes or until peppers are crisp tender.
4. Add spinach and cook until wilted.
5. Remove from heat.
6. Combine milk and broth in saucpan and bring to a boil.
7. Slowly add grits, stirring constantly.
8. Cover, reduce heat and simmer 5 minutes or until grits are thickened and tender, stirring frequently.
9. Stir in butter, black and red pepper and nutmeg.
10. Remove from heat and add to sausage mixture, combining well.
11. Taste and season with more salt if desired.
12. Serve immediately.

pork sausage, red bell pepper, onion, salt, spinach, lowfat milk, chicken broth, grits, butter, pepper, ground red pepper, nutmeg

Taken from www.food.com/recipe/grits-and-greens-226523 (may not work)