Collard Greens and Sausage

What Makes this Collard Greens and Sausage Recipe SO Good

This Collard Greens and Sausage recipe uses simple ingredients, The secret lies in building layers of seasoning. Here’s what gives this dish its bold, Southern-style flavor:

Smoked Sausage for Flavor

Using a smoked sausage like andouille or kielbasa adds instant depth. As it browns, the rendered fat becomes your flavor base for sautéing the onions and garlic.

Aromatics

Onions, garlic, and sometimes a touch of bell pepper give the dish body and sweetness. They balance the bitterness of the collards and create a rich, savory foundation.

A Splash of Acidity

A bit of vinegar, lemon juice, or hot sauce brightens the dish and helps soften the greens. That small hit of acidity is what sets great greens apart.

A Well Seasoned Broth

Collard greens need moisture to braise and adding chicken broth delivers a richer, more comforting flavor.

Simplicity that Works

This dish doesn’t need fancy ingredients or complicated steps. It’s rustic, soulful cooking at its finest.

Ingredients needed to make Collard Greens and Sausage

• Collard greens: 8-10 large leaves for that rich and earthy flavor.
• Sausage: I used a Polish sausage for that savory and smokey meatiness.
• Broth: use unsalted chicken broth to adjust seasoning levels.
• Veggies: diced onion and fresh garlic to add sweetness.
• Seasonings: a mix of my All Purpose rub for the salty savory flavors and a Cajun seasoning for that Southern kick.

Prep the Collard Greens

Collard greens are heartier and thicker than spinach or kale, so prepping them correctly is key.

Start by remove the steam from each leaf. Stack a few leaves on top of one another and roll them up. Slice the collard greens roll down the middle and then across to make smaller pieces.

Place the cut up greens into a large bowl and cover in water. Give them a good wash and drain into another bowl. Repeat this step 2 or 3 more times, until the water is clear.

The reason it’s important to clean collard greens is they tend to trap sand and dirt which will result in grittiness and be unpleasant to eat. Clean leaves ensure a smooth, tender and flavorful dish.

Next, chop an onion and garlic cloves. Place in a bowl and set aside.

Finally, slice a smoked sausage into bite side pieces. And that’s all the prep! Now we can get to the cooking.

Sear and Sauté

Before we start cooking the Collard Greens and Sausage dish, there are a few pieces that need to be seared and sautéed for the ultimate flavor. I used a large dutch oven for this cook. You want a pot that is large and deep enough to cook the individual components and the full recipe.

Preheat the dutch oven over a medium heat on the stove top and drop in the sausage first. Cook until both sides have some color, remove and set aside. Next, drop in the chopped onion and garlic and sauté them in the rendered down sausage fat.

Combine all the Ingredients

It’s finally time to cook the Collard Greens and Sausage.

Start by adding chicken broth to the onions and garlic. Season by using Dad’s All Purpose rub and TFTI’s Cajun seasoning. Both rubs will elevate this dish with savory and spicy notes making for one soulful dish.

Drop in the rinsed collard greens and press them down into the broth. Place a lid over the dutch oven and simmer over low heat for about 1 hour until the greens soften and cook down. These collard greens add texture, flavor, and a subtle bitterness that perfectly balances the spicy and smokey base.

Finally, add the seared sausage. Add white vinegar and butter and cook for another hour uncovered to reduce the liquid. The vinegar adds acidity and helps tenderize the leaves. Add a dash for crushed red pepper flakes to some extra heat.

Give it one last taste test and adjust seasoning to your liking.

Customize Your Collard Greens and Sausage Recipe

One of the best things about this recipe is how easy it is to adapt based on what you have on hand. Here are fun variations to try:

• Spicy Collard Greens & Sausage: Use andouille or hot links and add crushed red pepper.
• Smoky BBQ Collards: Mix in leftover pulled pork or brisket drippings.
• Italian-Style Greens: Use Italian sausage and finish with parmesan.
• Veggie-Boosted Version: Add carrots, tomatoes, or chopped okra.

Every variation keeps the heart of the dish intact while adding a new twist.

Storage and Reheating Tips

Collard Greens and Sausage are even better the next day. The flavors deepen, the greens soften further, and the broth becomes more savory.

You can store in the refrigerator in an airtight container for 3-4 days and enjoy throughout the week. Or, to enjoy later in the year, freeze it for up to 3 months!

This dish is incredibly meal-prep friendly and reheats beautifully.

Final Thoughts

This collard greens and sausage recipe truly checks every box: it’s flavorful, filling, affordable, and built around simple ingredients that cook beautifully together. Whether you enjoy Southern comfort food, love smoky flavors, or just need a one-pan dinner that feels like a warm hug, this dish delivers every time.

It’s rustic cooking at its best. And once you try it, you’ll understand why collard greens have been cherished for generations.

Whether you make this recipe for the holidays or just a weeknight dinner, it will surely be enjoyed by everyone at the table.

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