Southern Collard Greens with Smoked Sausage (Small-Batch)
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.
Servings: 4 servings
Calories: 246kcal
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
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.
Nutrition
Calories: 246kcal | Carbohydrates: 13g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 687mg | Potassium: 544mg | Fiber: 6g | Sugar: 2g | Vitamin A: 7115IU | Vitamin C: 52mg | Calcium: 343mg | Iron: 2mg
