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A blue bowl filled with a hearty stew of collard greens and potato, tomatoes, and meat sits on a dark wooden table next to a red-and-white striped cloth, dried autumn leaves, and a bowl of cornmeal.
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5 from 3 votes

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 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: collard greens, collard greens and potatoes
Servings: 6

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.

Video

Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 3mg | Sodium: 595mg | Potassium: 548mg | Fiber: 3g | Sugar: 2g | Vitamin A: 456IU | Vitamin C: 25mg | Calcium: 39mg | Iron: 1mg