Cajun Collards
Get ready to spice up your dinner table with these smoky, flavor-packed Cajun Collards! This Southern-inspired recipe combines tender collard greens with savory smoked sausage, aromatic garlic, and the bold kick of Cajun seasoning. Slow-simmered in a rich broth with hints of apple cider vinegar for tangy depth, these greens are elevated with just the right amount of red pepper flakes for a subtle heat. Perfect as a comforting side dish or served alongside warm cornbread for a complete meal, Cajun Collards deliver a soul-satisfying blend of spice, smokiness, and Southern charm. Ready in under an hour, this easy, one-pot dish is sure to become a staple for weeknight dinners or holiday feasts alike!
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Recipe Information
Ingredients
- 2 pounds collard greens
- 8 ounces smoked sausage
- 2 tablespoons olive oil
- 1 medium yellow onion
- 4 large garlic cloves
- 4 cups chicken broth
- 2 tablespoons apple cider vinegar
- 1.5 tablespoons Cajun seasoning
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 whole bay leaf
Instructions
Wash the collard greens thoroughly to remove any dirt. Remove the tough stems and ribs from the leaves, then stack and slice the leaves into 1-inch wide strips.
Slice the smoked sausage into thin rounds, roughly 1/4-inch thick.
Finely dice the onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced sausage and cook until lightly browned, about 3-4 minutes, stirring occasionally.
Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and apple cider vinegar, then add the Cajun seasoning, red pepper flakes, salt, black pepper, and the bay leaf. Stir to combine.
Add the collard greens to the pot. They may seem like too much at first, but they will wilt down quickly. Stir to coat the greens in the seasoned broth.
Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the pot and let the collards cook for 30-35 minutes, stirring occasionally, until they are tender and deeply flavored.
Remove the bay leaf and taste for seasoning, adjusting with additional salt or Cajun seasoning if needed.
Serve hot as a side dish or pair it with cornbread for a hearty main course.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 9014 mg | 392% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 12.8 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1474 mg | 113% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2631 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
