Grits and Greens

Ingredients

• 5 cups baby spinach fresh
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter cut into pieces
• 14 ounce less-sodium chicken broth fat-free canned
• 1 Dash ground nutmeg 
• 0.1 teaspoon ground pepper red
• 2 cups milk 1% low-fat
• 0.5 cup onion grated
• 6 ounces 0%-less-fat pork sausage (such as Jimmie Dean)
• 1.3 cups quick-cooking grits uncooked
• 1 cup bell pepper red chopped
• 0.5 teaspoon salt divided

Equipment

• frying pan
• sauce pan

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble.
3. Add bell pepper, onion, and 1/4 teaspoon salt; saut 3 minutes or until bell pepper is tender and sausage is done.
4. Add spinach; cook 1 minute or until wilted.
5. Remove pan from heat.
6. Combine milk and broth in a large saucepan; bring to a boil. Slowly add grits, stirring constantly. Cover, reduce heat, and simmer 5 minutes or until thick and grits are tender, stirring frequently. Stir in butter, black pepper, red pepper, and nutmeg.
7. Remove from heat; stir in remaining 1/4 teaspoon salt and sausage mixture.
8. Serve immediately.