Small-batch southern collard greens, made with fresh collards and smoked sausage, are perfect for a traditional New Year's meal with Hoppin' John and cornbread sticks. They are slow-simmered and finished with a touch of sugar and apple cider vinegar for a traditional flavor for an anytime comfort meal.
Ready in: 1 hour and 45 minutes | Serves: 4 | Difficulty: Easy | Scalable: Yes | Make‑ahead friendly: Yes | Leftover friendly: Yes
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Why This Recipe Works
- Freshness: Uses fresh collard greens from the farmers' market with the center ribs intact, which soften during simmering.
- Smoked sausage: Adds more flavor than more traditional ham hocks or bacon.
- Balanced: A small amount of granulated sugar balances the natural bitterness of the greens.
- Scalable: Feeding a large crowd? No problem - this recipe easily scales up and reheats well.
Ingredients - What You'll Need
Making the Collard Greens with Smoked Sausage - Step-by-Step
- Prepare the greens: Wash the collard greens thoroughly to remove all traces of dirt and grit. Stack several leaves at a time with the center ribs intact. Roll the leaves into a cylinder, and slice crosswise into ¾ to 1-inch ribbons.
- Brown the sausage: Brown the sliced sausage in a medium Dutch oven (I used a 5-quart or 26 Le Creuset Dutch oven) or large pot. Remove to a paper-towel-lined plate and discard most of the accumulated fat.
- Cook the onion: Add the chopped onions to the Dutch oven and cook over medium heat until softened. This takes 4 to 5 minutes.
- Deglaze the pan: Pour in the chicken broth and stir to loosen any browned bits from the bottom of the pan.
- Add the greens: Add the collard greens in batches, stirring as the wilt so that they will fit into the pot.
- Build the flavor: Add the granulated sugar, black pepper, and cooked smoked sausage. Stir to combine. Reduce the heat to simmer. Cover the pot and cook for about an hour, stirring occasionally, or until the desired texture is achieved.
- Finish and Season: Stir in the apple cider vinegar and ¼ teaspoon of Kosher salt. Taste and adjust the seasoning as needed. Remove from the heat and let the collard greens rest for 10 to 15 minutes before serving.
Collard greens don't have to mean a giant pot simmering all day. This small-batch version delivers the same traditional Southern flavor with tender greens, smoky sausage, and balanced seasoning.
Whether you serve them for New Year's or alongside a simple weeknight meal, they're proof that a thoughtful approach can make even the most traditional dishes feel approachable and reliable. Yum!
Frequently Asked Questions
The center rib softens as the collard greens simmer, and adds body to the pot liquor.
Yes. Free to use bagged collard greens as long as you measure by weight - 20 to 24 ounces. Be sure to check that the greens are collards and not a mixed greens blend.
Absolutely. Cook them fully, cool slightly, and refrigerate. Reheat gently on the stovetop, adding a bit of water or chicken broth if needed.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat them gently on the stovetop. Leftovers are often better the next day because the flavors have a chance to blend together and the bitterness tends to mellow.
Chula's Test Kitchen Tips
- Collard greens vary widely in size depending on where you purchase them. Therefore, I developed this recipe using weight rather than "bunches." That way, it works mo matter where you shop!
- You can roll the collard leaves two ways: (1) starting at the bottom and rolling to the top of the leaves; or (2) rolling from side to side. I rolled the leaves from the bottom up, but either way works.
- My absolute favorite smoked sausage to use in this recipe is Conecuh Original Sausage. It's uncooked, so cooking after slicing is necessary.
- I like to add a small amount of granulated sugar to the collard greens to balance the bitterness without making the greens taste sweet.
- I prefer to use low sodium chicken broth in this recipe as opposed to water for the subtle flavor enhancement. However, water also works well.
- Add salt sparingly. The low sodium chicken broth contains salt, and the smoked sausage adds more salt. I find that ¼ teaspoon works perfectly for my taste.
- I used my 5-quart (26 cm) Le Creuset Dutch oven in this recipe, which was a perfect size for the amount of greens. Don't be alarmed, however, if the greens seem to overfill the pot. They cook down significantly as they simmer.
- This recipe was specifically developed to work well whether you purchase your collard greens from the farmers' market or grocery store, or whether you use bagged greens so long as you measure by weight.
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Southern Collard Greens with Smoked Sausage (Small-Batch)
Equipment
- 5 quart (26 cm) Dutch Oven
- cutting board
- Sharp knife
Ingredients
- 20 ounces fresh collard greens, bottom stems removed (See Tip 1)
- 8 ounces smoked sausage, sliced into ¼-inch pieces (See Tip 2)
- ½ cup chopped onion (1 small onion)
- 2 cups (16 ounces) low-sodium chicken broth (See Tip 3)
- ½ teaspoon granulated sugar
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt, plus more to taste if desired (See Tip 4)
- 1 tablespoon (0.5 ounces) apple cider vinegar
Instructions
- Wash the collard greens thoroughly to remove any dirt or grit. Stack several leaves at a time. Roll the leaves up, and slice into ¾ to 1-inch ribbons, keeping the center ribs intact. (See Tip 5)
- Brown the smoked sausage: In a medium Dutch oven or heavy pot, cook the sliced smoked sausage over medium heat until lightly browned. Drain the sausage on paper towels. Set aside.
- Pour the fat from the Dutch oven. Add the diced onion to the same pot and cook over medium heat until softened, about 4 to 5 minutes.
- Add the chicken broth, scraping up browned bits from the bottom of the Dutch oven.
- Add the collard greens in batches, stirring until they wilt enough to fit comfortably in the pot. Then, add the sugar, pepper, and cooked sausage.
- Bring the greens to a gentle simmer. Cover and cook, stirring occasionally, for an hour or until desired tenderness. If the greens become too dry, add additional broth.
- Stir in the vinegar and salt. Taste and adjust the salt level as needed.
- Remove from heat and let the collard greens rest, covered, for 10 to 15 minutes before serving to allow the flavors to blend.
- Yield: 4 servings. (See Tip 6)
Video
Tips/Notes
- It is not necessary to remove the stems from the collard green leaves. They will tenderize during cooking.
- My absolute favorite smoked sausage is Conecuh Original sausage, which is uncooked. You can use your favorite smoked sausage if you'd like.
- May use water in place of the chicken broth.
- The chicken broth and smoked sausage add salt to the collard greens, so add salt sparingly. I added ¼ teaspoon of Kosher salt, which was a perfect amount for my taste.
- You can roll the collard leaves two ways: (1) starting at the bottom and rolling to the top of the leaves; or (2) rolling from side to side. I rolled the leaves from the bottom up, but either way works.
- Leftovers, if any, are excellent. Store in an airtight container for 3 to 4 days. Reheat gently on the stovetop, adding additional liquid if needed.
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