Southern Style Collard Greens and Potatoes Stew

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Southern Style Collard Greens and Potatoes Stew

This Southern Style Collard Greens and Potatoes recipe brings together tender slow-simmered collard greens, creamy potatoes, and classic Southern seasonings with a bold Creole twist.

Prep Time15

Cook Time40

Total Time55

Course: Main Course, Side Dish

Cuisine: American

Keyword: collard greens, collard greens and potatoes

Servings:

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
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.
Add the smoked sausage, turkey leg, or ham hock if including meat 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.
Taste and adjust seasonings. Add apple cider vinegar or lemon juice for brightness. Serve warm.

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