Gumbo Collard Greens – Easy Southern Comfort Food Recipe
Gumbo collard greens bring together the best of Southern cooking! Tender collard greens are simmered with smoked sausage, onions, peppers, and Cajun spices in a rich, savory broth. This hearty dish is perfect for family dinners, holiday spreads, or when you’re craving bold, comforting flavors straight from the South.
Equipment
- Large heavy pot or Dutch oven
- Skillet (for sausage)
- Wooden spoon
- Cutting board & knife
- Measuring cups & spoons
Ingredients
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 large onion, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 2 tsp Cajun seasoning
- ½ tsp cayenne pepper (adjust to taste)
- 1 bunch collard greens, washed and chopped
- 1 lb smoked sausage or turkey tails (optional)
- Salt & pepper to taste
- Cooked long-grain rice (for serving)
- Hot sauce (for garnish)
Instructions
- Make Roux: In a large pot, combine oil and flour. Cook over medium heat, stirring constantly, until dark brown.
- Add Aromatics: Stir in onion, celery, bell pepper, and garlic. Cook until softened.
- Build Broth: Add broth, bay leaves, Cajun seasoning, and cayenne. Stir well.
- Add Collards: Add chopped collard greens in batches, simmering until tender (30–40 minutes).
- Cook Sausage: Brown sausage separately in a skillet, then add to gumbo near the end.
- Finish: Adjust seasoning. Remove bay leaves.
- Serve: Ladle gumbo over rice. Garnish with hot sauce and fresh herbs.
Notes
- Stir roux constantly to avoid burning.
- Add collards early enough to simmer until tender.
- Taste broth before adding greens—it should be balanced.
- Gumbo tastes even better the next day.
- Freeze portions for up to 2 months; reheat gently to preserve greens.