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Southern collard greens are a classic for a reason — slow-cooked greens, tender potatoes, savory broth, and deep flavor in every bite. This version takes tradition a little further by layering in Creole spices for warmth, smokiness, and a touch of Louisiana soul.
If you love Southern comfort food but want something hearty enough to be a full meal, this pot delivers exactly that.
Why This Recipe Works
- Slow-simmered greens create richness you can’t rush
- Potatoes add body and turn the dish into a satisfying one-pot meal
- Creole spices bring depth without overpowering the Southern base
- Easily adapts to vegetarian, smoky, or tomato-heavy variations
- Perfect for holidays, Sunday dinners, or everyday comfort cooking
Ingredients
- 3–4 large bunch collard greens, stems removed, sliced into ribbons
- 4–5 medium Yukon gold or red potatoes, diced
- 1 medium yellow onion, chopped
- 2–3 garlic cloves, minced
- 1 large tomato, diced (or ½ cup canned tomatoes)
- 1–2 celery ribs, chopped (optional)
- 4 cups chicken broth
- 1 tbsp olive oil or butter
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- ½ tsp crushed red pepper flakes (optional)
- 1 bay leaf (optional)
- Optional smoked protein: fully cooked, ready-to-eat sausage, turkey leg, or ham hock
- Optional finish: apple cider vinegar or lemon juice
- Optional Creole kick: ½ tsp Creole seasoning, cayenne, or hot sauce
Instructions
Begin by washing your collard greens thoroughly, removing the stems, and slicing the leaves into thin ribbons.
Dice the potatoes and chop the onions, garlic, tomatoes, and celery.
Heat the oil or butter in a large Dutch oven over medium heat. Add the onion, garlic, and celery, cooking until softened.
If adding meat, use fully cooked, ready-to-eat smoked sausage, smoked turkey, or ham hock. Check the package: smoked does not necessarily mean cooked. Cook any raw or cook-before-eating product separately according to its package directions before adding it; that cooking time is additional. Stir the cooked meat into the pot and cook briefly to deepen the flavor.
Season the aromatics with smoked paprika, thyme, black pepper, red pepper flakes, and salt. Add Creole seasoning here if using.
Add the collard greens and tomatoes. Allow the greens to wilt down slightly.
Pour in the broth, add the diced potatoes and bay leaf, and bring everything to a gentle boil.
Lower the heat, cover the pot, and simmer for 30–40 minutes until the potatoes are tender and the collards are soft. If meat is included, check that the meat and stew reach 165°F with a food thermometer before serving.
Taste and adjust seasoning. Add a splash of apple cider vinegar or lemon juice for brightness before serving.
Serve hot, optionally topping with smoked paprika or chopped parsley.
Variations
Creole-Spiced
Increase the Creole seasoning and add cayenne or hot sauce for more Louisiana heat.
Meatless Version
Use vegetable broth and omit the smoked meats for a vegetarian-friendly pot of greens.
Extra Smoky
Choose smoked turkey wings or a ham hock and let them simmer longer for added depth.
Tomato-Forward
Double the tomatoes for a more stew-like consistency.
Creamy Potato Style
Lightly mash some of the potatoes at the end for a thicker broth.
Serving Suggestions
- Skillet southern cornbread
- Fried chicken or turkey wings
- Smothered pork chops
- Black-eyed peas
- Butter beans
- Rice
- Catfish or shrimp
Frequently Asked Questions
Can I use frozen collard greens?
Yes. Add them directly to the pot without thawing.
Can I make this in a slow cooker?
Yes. Sauté the aromatics first, then cook on low for 6–7 hours or high for 3–4 hours.
How long do leftovers last?
Up to 4 days in the refrigerator. The flavor deepens over time.
Can I freeze it?
Yes. Store in airtight containers for up to 3 months.
What meat adds the most flavor?
Smoked turkey legs, ham hocks, or smoked sausage all bring intense Southern depth.
Summarize and Save
Southern Style Collard Greens and Potatoes Stew
Video
Ingredients
- 3 –4 large bunch collard greens stems removed and sliced into thin ribbons
- 4 –5 medium Yukon gold or red potatoes diced
- 1 medium yellow onion chopped
- 2 –3 garlic cloves minced
- 1 large tomato diced (or ½ cup canned diced tomatoes)
- 1 –2 celery ribs chopped (optional)
- 4 cups chicken broth
- 1 tbsp olive oil or butter
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- ½ tsp crushed red pepper flakes optional
- 1 bay leaf optional
- Optional proteins: ½ cup smoked sausage turkey leg, or ham hock; use fully cooked, ready-to-eat meat
- Optional finish: splash of apple cider vinegar or lemon juice
- Optional Creole kick: ½ tsp Creole seasoning dash of hot sauce, pinch of cayenne
Instructions
- Wash collard greens well, remove the stems, and slice into ribbons. Prep all vegetables by dicing potatoes and chopping onion, garlic, tomatoes, and celery.
- In a large Dutch oven, heat the olive oil or butter over medium heat. Add the onion, garlic, and celery and cook until softened.
- Season the mixture with smoked paprika, thyme, pepper, crushed red pepper flakes, and salt. Add Creole seasoning if using.
- If adding meat, use fully cooked, ready-to-eat smoked sausage, smoked turkey, or ham hock. Check the package: smoked does not necessarily mean cooked. Cook any raw or cook-before-eating product separately according to its package directions before adding it; that cooking time is additional. Stir the cooked meat into the pot and cook briefly to deepen the flavor.
- Add the collard greens and tomatoes. Cook until the greens begin to wilt.
- Pour in the chicken broth. Add potatoes and bay leaf. Bring the pot to a gentle boil.
- Reduce heat, cover, and simmer 30–40 minutes until potatoes are tender and greens are soft. If meat is included, check that the meat and stew reach 165°F with a food thermometer before serving.
- Taste and adjust seasonings. Add apple cider vinegar or lemon juice for brightness. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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