Spicy Collard Greens with Chicken Sausage and Okra
Collard greens are a huge staple in the South. You will find them at most gatherings or family functions. I have many memories of feasting on meals that consisted of collard greens cooked by my mom or either my grandma. I remember attending a church event with my grandparents and dad one summer. My grandma made a huge pot of collard greens but they were all gone by the time I made it to the dining area of the church. I will not lie…I was a devastated child. They also cleaned a chicken carcass down to the bone she had in the middle of her pan of chicken and dressing. The large pan was scraped bare and chicken carcass was still intact but absolutely clean. It was unlike anything I had ever seen. My grandma laughed and thought it was so funny. I just didn’t understand why people would be so greedy. I’m certain that some of the people serving the food stashed away several plates full of my grandma’s collard greens. I was angry. That Monday I went to my grandparents home, as usual, after getting off of the school bus. I would stay at my grandparents until one of my parents got off from work in the evening. As I walked in the house, I knew…..that grandma was the real MVP. I could smell the large pot of greens she was making for dinner that day. Of course the greens were amazing. Most of all, I felt so loved. I was so grateful and I didn’t even ask her to do it. She is one of the reasons why I love cooking so much. I wanted to be able to make people feel good from something as simple but as memorable as a meal.
I decided to combine my favorite aspects of my mom and grandma’s greens when creating this recipe. My grandma always made her collard greens a little spicy by adding hot peppers she grew to the stock pot. My mom always added a top layer of okra to her pot of collard greens. I love both spice and okra. Therefore, I add both in this recipe. Of course they added their greens to a stock pot of broth made from smoked pork. However, I do not eat pork anymore. Therefore, I use chicken stock filled with spices and herbs which creates a delicious, savory broth ready to be filled with fresh collard greens, okra, and seared chicken sausage slices. This is a very delicious recipe that you will not regret making. For me, this recipe is like a huge hug in a pot full of love and warmth. I hope it brings you just as much joy.
Spicy Collard Greens with Sausage and Okra
Yield: 8 servings
3 lbs fresh collard greens, picked, washed, and sliced
3 tbsps canola oil (2 tbsps and 1 tbsps, separated)
12ozs chicken sausage links, sliced
1 large onion, diced
7 cloves garlic, sliced
8 cups (64ozs) chicken stock
3 jalapenos or serranos
2 tbsps apple cider vinegar or white vinegar
1 tsp dried thyme
1/2 tsp cayenne
1/2 tsp red pepper flakes
1.5 tbsps garlic powder
1/2 tsp black pepper
1 tbsp salt or to taste
2 bay leaves
16ozs cut okra, frozen
Heat 2 tbsps of canola oil in a large ditch oven and sear the sausage on both sides until it gets a good color. Remove the sausage and sit aside.
Add 1 tbsp of canola oil back into the pot. Heat the oil and add the onion and garlic. Sauté for about 1 minute being sure to scrape the bottom of the pan to pick up the fond (caramelized pan particles) from searing the sausage.
Cut 2 or 3 slits into your jalapenos. Add the chicken stock, vinegar, spices, bay leaf, and jalapeños to the pot. Bring to a boil. Lower heat to medium low. Add the collard greens to the pot and stir. Cook for 2 hours with the lid on.
TIP: If pot your pot boils over, vent your pot by moving your lid over slightly so it doesn’t completely cover the pot. This will allow some of the steam to escape.
After cooking for 2 hours, remove the bay leaves and stir. Add the frozen okra and seared sausage on top of the greens. Do not stir but press the okra and sausage down into the broth with a large spoon. Finish by cooking for 20 to 25 more minutes on medium high with the lid on. Serve while hot.