A Soulful Southern Staple: Heart-Healthy Collard Greens with Chicken Andouille Sausage

Let me put you on to somethin’ real quick—collard greens don’t just belong in grandma’s kitchen on Sunday. They can be heart-healthy, full of soul, and straight-up flavorful all at once. We’re takin’ a Southern classic and giving it a health-conscious upgrade that doesn’t sacrifice one bit of that down-home taste. These Heart-Healthy Collard Greens with Chicken Andouille Sausage will take you straight to the roots, without overloading your plate with sodium or fat. Whether you’re lookin’ to impress the family or just want to treat yourself to some good eatin’, this recipe is a certified hit.

Why You Should Make These Heart-Healthy Collard Greens

Now listen—every Southern table worth sittin’ at has a pot of collard greens simmerin’. But a lot of those traditional recipes bring along a heavy load of fatback, ham hocks, or bacon grease. That flavor? Fire. But we’re keepin’ that same bold, smoky vibe while trimming down the excess.

These greens use low-sodium chicken stock, lean chicken andouille sausage, and a smart balance of herbs and spices like thyme and Creole seasoning. We’re still bringing that depth of flavor but in a way your heart and your doctor will appreciate. This dish checks all the boxes: bold, savory, soulful, and health-conscious. Perfect for weeknights, meal prep, family gatherings, or just straight-up comfort food therapy.

Ingredients

Here’s what you need to make this pot of magic:

• 6–8 bundles of fresh collard greens
• 2 large onions, quartered
• 5–6 garlic cloves, crushed
• 3–4 tablespoons unsalted butter (or ghee, clarified butter)
• 6 cups low-sodium chicken stock
• 3–4 chicken andouille sausages, sliced
• Creole Kick seasoning, to taste
• 1/2 teaspoon dried thyme
• Red chili flakes (optional, for a little heat)
• Salt and black pepper, to taste
• Splash of apple cider vinegar (optional, for brightness)

Step-by-Step Guide to Preparing Heart-Healthy Collard Greens

Step 1: Clean the Greens

First things first—you gotta clean those greens right. Start by removing any yellow or tough leaves. Rinse each leaf under cold water to get rid of dirt, grit, or sand. Then soak ’em in a big bowl of cold water with a pinch of salt and a splash of vinegar. Give them a few good swishes, let them sit for 10 minutes, and repeat until that water’s crystal clear.

Step 2: Remove the Tough Stems and Chop

Lay a few leaves on top of each other, fold them in half lengthwise, and cut out the tough center stem. Stack ’em back up, roll ’em up tight like a cigar, and slice into bite-sized ribbons.

Step 3: Sauté the Aromatics

In a large stock pot, melt the butter over medium heat. Toss in those quartered onions and cook until soft and translucent, about 5–6 minutes. Add the crushed garlic and let that cook just until fragrant—about a minute.

Step 4: Add the Sausage

Add your sliced chicken andouille sausage to the pot. Let it brown for 2–3 minutes, letting those spices release into the pot. That right there is your flavor foundation.

Step 5: Pour in the Stock and Seasonings

Pour in the low-sodium chicken stock and bring it to a boil. Add your thyme, Creole Kick seasoning, and red chili flakes if you’re feelin’ spicy. Stir well to combine.

Step 6: Add the Collards

Carefully add your prepared greens to the pot. They may seem like too much at first, but they’ll wilt down fast. Stir them into the broth as they cook down.

Step 7: Simmer Low and Slow

Turn that heat down, cover the pot, and let your greens simmer low and slow for about 45–60 minutes. Stir occasionally. Taste as you go and adjust with more seasoning if needed. Add a splash of apple cider vinegar near the end if you like a little tang.

Step 8: Serve It Up

Once the greens are tender and full of flavor, serve them hot. These are perfect right out the pot or alongside your favorite Southern staples.

Expert Tips and Tricks

• Use Olive Oil: Swap butter for olive oil if you’re goin’ extra heart-conscious.
• Smoked Paprika Boost: A dash of smoked paprika brings more depth without salt.
• Batch Cooking: These freeze beautifully. Make a big pot, portion it out.
• Vinegar Trick: Apple cider vinegar brightens the flavor and cuts the richness.
• Low and Slow: Don’t rush the simmer. That’s where the magic happens.
• Don’t Skip the Soak: Cleaning greens right makes or breaks this dish.
• Layer Flavors: Start with onions and garlic, then sausage, then seasonings. That’s how you build flavor like a pro.
• Use a Lid: Traps moisture and helps greens cook evenly.
• Pre-Cut Greens: In a pinch? Bagged, pre-cut greens work. Just rinse extra well.
• Taste as You Go: Don’t be shy. Keep checking and adjusting that flavor.

15 Delicious Variations

1. Vegetarian Collards: Skip the sausage, use smoked paprika and liquid smoke.
2. Vegan Collards: Swap butter with olive oil and use veggie broth.
3. Spicy Kick: Add cayenne or extra chili flakes.
4. Smoky Turkey Neck Collards: Use smoked turkey necks instead of sausage.
5. Bacon Flavor: Use turkey bacon for a lighter twist.
6. Caramelized Onion Collards: Take your time browning the onions first.
7. Collard Green Soup: Add more broth and mix in beans.
8. Sweet Heat Collards: Add a teaspoon of honey with chili flakes.
9. Asian Fusion: Stir in soy sauce, sesame oil, and ginger.
10. Tomato Braised Collards: Add canned tomatoes or tomato paste.
11. Herb-Heavy Version: Add oregano, parsley, and rosemary.
12. Creamy Collards: Stir in a splash of unsweetened almond milk.
13. Cajun Collards: Use Cajun seasoning instead of Creole.
14. Pesto Collards: Mix in a tablespoon of basil pesto before serving.
15. Leftover Remix: Use leftover greens in omelets, wraps, or rice bowls.

What to Serve with Heart-Healthy Collard Greens (15 Options)

1. Cornbread (whole grain if you’re watchin’ carbs)
2. Brown rice or wild rice
3. Baked sweet potatoes
4. Oven-roasted chicken
5. Grilled salmon
6. Baked turkey wings
7. Whole grain pasta with garlic
8. Red beans and quinoa
9. Pan-seared tilapia
10. Baked plantains
11. Garlic mashed cauliflower
12. Black-eyed peas
13. Barley salad
14. Grilled veggie skewers
15. Southern-style tofu or tempeh

Storage Tips

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Let cool completely, then store in freezer-safe containers or bags for up to 3 months.
• Reheating: Reheat gently on the stovetop or microwave. Add a splash of broth if they seem dry.

How Much to Make for Family Gatherings?

For a crowd, aim for about 1/2 pound of collard greens per person before cooking. Remember, they cook down a lot. So if you’re feeding 10 folks, you’ll need about 5 pounds (roughly 6-7 big bundles). Always better to have extra than to run short.

How Far in Advance Can You Make Heart-Healthy Collard Greens?

These greens are meal-prep friendly. You can make them 2–3 days in advance, and the flavors only get better as they sit. If you’re cooking for a holiday or event, go ahead and make ’em the day before. Just reheat gently with a splash of broth and you’re good to go.

Heart-Healthy Collard Greens

This Southern classic gets a healthy makeover! These Heart-Healthy Collard Greens are simmered with lean chicken andouille sausage, garlic, onions, and Creole seasoning for a dish that’s full of flavor but easy on the heart. Perfect for Sunday dinner or meal prepping for the week.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Main Course, Side Dish

Cuisine Soul Food, Southern

Servings 6

Equipment

• Large stockpot
• Cutting board and knife
• Large bowl for soaking greens
• Wooden spoon

Ingredients

  

1x2x3x

• 6–8 bundles fresh collard greens
• 2 large onions, quartered
• 5–6 garlic cloves, crushed
• 3–4 tbsp unsalted butter (or ghee, clarified butter)
• 6 cups low-sodium chicken stock
• 3–4 chicken andouille sausages, sliced
• Creole Kick seasoning, to taste
• 1/2 tsp dried thyme
• Red chili flakes (optional)
• Salt and black pepper, to taste
• Splash of apple cider vinegar (optional)

Instructions

 

• Rinse collard greens under cold water and soak in a salt-vinegar water bath. Rinse until water runs clear.
• Remove tough stems and slice greens into bite-sized ribbons.
• Melt butter (or olive oil) in a large pot. Sauté onions until soft. Add garlic and cook until fragrant.
• Brown sliced chicken andouille sausage for 2–3 minutes.
• Add chicken stock, Creole Kick, thyme, and chili flakes. Bring to a boil.
• Stir in greens as they wilt. Reduce heat to low.
• Cover and simmer for 45–60 minutes. Stir occasionally and adjust seasoning as needed.
• Stir in a splash of apple cider vinegar before serving for brightness.
• Enjoy with cornbread, rice, or your favorite protein.

Notes

 

• You can substitute olive oil for butter to reduce saturated fat.
• These greens freeze well—great for batch cooking.
• For more kick, add extra Creole seasoning or a pinch of cayenne.

Keyword chicken sausage, collard greens, healthy soul food, low sodium greens, southern greens

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