Grits-Stuffed Greens
INGREDIENTS
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6 large fresh collard green leaves
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1 cup 2% reduced-fat milk
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1 cup low-sodium fat-free chicken broth
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1/2 cup uncooked quick cooking grits
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3/4 cup (3 oz.) shredded 2% sharp Cheddar cheese
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1 Tablespoon butter
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1/2 teaspoon garlic salt
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1/4 teaspoon pepper
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Pepper sauce
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