Creole Collard Greens with Smoked Cajun-Style Sausage
Healthy, flavor-packed collard greens simmered with smoked Cajun sausage, peppers, bone broth, and bold Cajun seasoning.
Ingredients
- 1 lb collard greens, washed, stems removed, and chopped
- 6 oz smoked Cajun-style sausage, sliced (Aidells or similar high-quality nitrate-free pork sausage)
- 1/2 medium yellow onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 4–6 jalapeño slices, thinly sliced (adjust heat to taste)
- 1/2 tablespoon minced garlic
- 1 cup chicken bone broth
- 1/2 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Great Value Organic Cajun Seasoning (or any clean, organic Cajun blend)
- Pinch crushed red pepper flakes (optional)
- 1/2 tablespoon apple cider vinegar
- Salt & pepper, to taste
Instructions
- Brown the sausage: Heat a stainless-steel pot over medium heat for 2–3 minutes, then add olive oil. Add the sliced Cajun sausage and brown for 3–4 minutes. Remove and set aside.
- Sauté the vegetables: Add the onion, red bell pepper, green bell pepper, and jalapeño slices to the pot. Cook 5–7 minutes until softened. Stir in the minced garlic, smoked paprika, Great Value Organic Cajun Seasoning, and optional crushed red pepper flakes. Cook 1–2 minutes until fragrant.
- Add the collard greens: Add the collards in batches, stirring each time until they wilt slightly.
- Add broth and simmer: Pour in the chicken bone broth and water, scraping the bottom of the pot to release browned bits. Return the sausage to the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30–40 minutes, stirring occasionally, until the greens are tender.
- Finish & season: Stir in the apple cider vinegar. Taste and adjust with salt, pepper, or a touch more Cajun seasoning if needed.
- Serve: Enjoy warm with cornbread, over rice, or as part of a holiday or Sunday meal.
Notes
- To make a full batch: double all ingredients and use 2 lbs greens + 12 oz sausage.
- For extra heat, add additional jalapeño slices or crushed red pepper.
- A clean Cajun seasoning keeps the flavor bold without extra sodium or additives.
