Grits-Stuffed Greens

• 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

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.

fresh collard green leaves, milk, chicken broth, grits, cheddar cheese, butter, garlic salt, pepper, pepper sauce

Taken from www.myrecipes.com/recipe/grits-stuffed-greens (may not work)