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Biscuits and Sausage Gravy

Biscuits and Sausage Gravy with Sautéed Collard Greens

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Breakfast for dinner? Yes, please. This week, Chef Michelle takes on one of our all-time favorite Southern staples: biscuits and gravy. She browns sweet Italian sausage in butter, then folds it in with milk and flour to create a thick, country-style gravy for spooning over warm and flaky biscuits. On the side, a helping of tender sautéed collard greens helps transform this into a breakfast-for-dinner treat—though if you’re inspired to turn it into brunch, we won’t stop you.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 670
  • Protein 37g
  • Total Carb 50g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • biscuits
    • 2
    • biscuits
  • collard greens
    • 8 ounces
    • collard greens
  • parsley
    • 1/8 ounce
    • parsley
  • lemon
    • 1
    • lemon
  • garlic
    • 3 cloves
    • garlic
  • red onion
    • 1
    • red onion
  • unsalted butter
    • 2 packets
    • unsalted butter
  • sweet Italian sausage
    • 12 ounces
    • sweet Italian sausage
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • flour
    • 1 tablespoon
    • flour
  • milk
    • 8 ounces
    • milk

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided pan
  • aluminum foil
  • 10" medium nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Slice biscuits open horizontally. Rinse collard greens; stack leaves and trim and discard stems, then thinly slice crosswise. Rinse parsley and roughly chop leaves, discarding stems. Halve lemon. Thinly slice garlic. Peel onion, halve, and thinly slice. 

  2. Toast biscuits

    Toast biscuits

    Place biscuits cut-side down in a medium high-sided pan over medium-high heat. Toast until light golden and warmed through, 3-4 minutes. Wrap toasted biscuits in foil to keep warm until Step 6. Wipe pan clean for the next step.

  3. Brown sausage

    Brown sausage

    Return pan from biscuits to medium-high heat, then add butter. When butter is foamy, add sausage and cook, breaking up, until browned, about 5 minutes. Season with ¼ teaspoon salt and black pepper as desired.

  4. Sauté collard greens

    Sauté collard greens

    While sausage browns, heat 1 tablespoon olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until soft, 4 minutes. Add crushed red pepper (skip or use half for less heat), collard greens, and garlic. Cook until greens are wilted, 3 minutes. Season with ½ teaspoon salt and black pepper. Remove pan from heat and squeeze over juice of ½ lemon.

  5. Make sausage gravy

    Make sausage gravy

    While collard greens sauté, sprinkle flour over sausage, still over medium-high heat. Cook, stirring, until flour is no longer visible, 1-2 minutes. Add milk to pan and bring to a boil over high heat, then reduce heat to medium and simmer, stirring occasionally, until thickened, 3-4 minutes. Taste gravy and add salt and black pepper as desired. Stir in half of parsley and juice of remaining lemon.

  6. Plate biscuits and gravy

    Plate biscuits and gravy

    Transfer sautéed collard greens and toasted biscuits to serving plates. Spoon sausage gravy over biscuits. Garnish with remaining parsley. Enjoy!

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