Collards with Smoked Sausage and Pickled Okra


This is your new go-to collards recipe.

Collards with Smoked Sausage and Pickled Okra
Serves 6
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  1. 2 teaspoons vegetable oil
  2. 1 cup chopped smoked sausage
  3. 1 cup chopped onion
  4. 1 (1-pound) bag washed and chopped collard greens
  5. 2 cups chicken broth
  6. 1 cup water
  7. 1 tablespoon distilled white vinegar
  8. ¾ teaspoon salt
  9. 1½ cups sliced pickled okra
  10. 2 tablespoons cane syrup, such as Steen’s
  1. In a medium Dutch oven, heat oil over medium-high heat. Add sausage and onion; cook, stirring frequently, until lightly browned, approximately 3 minutes. Add greens, broth, 1 cup water, vinegar, and salt. Reduce heat to medium-low; cover and simmer 20 minutes, stirring occasionally.
  2. Add okra and cane syrup. Cook approximately 20 minutes, or until greens reach desired tenderness.
Taste of the South


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