Cheddar grits with kale & bacon
Fat-free reduced sodium chicken broth
Uncooked corn grits
½ cup(s), quick cooking variety
Frozen chopped kale
Cooked Canadian bacon
2 slice(s), (3⁄4-oz) slices, diced
Low-fat shredded cheddar cheese
- In small saucepan, bring broth to boil. Slowly stir in grits; reduce heat to medium-low. Cook, stirring occasionally, until grits are thickened, about 5 minutes.
- Meanwhile, over medium-high heat, warm medium skillet. Spray with nonstick spray. Add kale and cook, stirring frequently, until kale is wilted and any liquid has evaporated. Stir in Cajun seasoning and salt.
- Push kale to side of pan away from heat. Add Canadian bacon and cook until heated through, about 1 minute.
- Into 2 bowls, spoon warm grits; sprinkle with cheddar. Top with bacon and kale mixture.