COLLARD GREENS WITH SMOKED SAUSAGE AND PICKLED OKRA

WineCheeseScallops
Nov 19
5 min read

Smoky, tangy, and just a little bit sweet — this Collard Greens with Smoked Sausage and Pickled Okra dish is true Southern soul food in a pot. Slow-simmered greens mingle with savory sausage and briny okra, all tied together with a drizzle of rich sorghum syrup for that perfect sweet finish.

Collard greens with sliced sausage and okra on a white plate. A gold-colored serving spoon lies beside the dish, creating a warm, savory scene.

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It’s the kind of recipe that feels like home — warm, hearty, and comforting, yet bold enough to stand on its own. Serve it up with a slice of cornbread or spoon it over rice for a meal that’s deeply satisfying and bursting with Southern flavor.

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Collard Greens

Collard greens are a Southern staple for good reason — they’re hearty, earthy, and soak up flavor beautifully. Packed with fiber, vitamins A and C, and calcium, collards are as nourishing as they are comforting. Slow-simmering them with broth and sausage softens their texture while deepening their flavor, transforming them into a silky, flavorful base for this dish.

Packaged beef smoked sausage beside a jar of Talk o' Texas Crisp Okra Pickles. Background shows a blurred mix of green colors.

Pickled Okra

Pickled okra brings a bright, briny pop that cuts through the richness of the greens and sausage. Its vinegary bite balances the smoky and sweet notes perfectly. Using pickled okra instead of fresh gives the dish extra depth and a subtle crunch that makes it stand out.

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Recipe Origin

Chopped sausage and onions on a kitchen counter with measuring cup and blurred background, creating a cozy cooking atmosphere.

This dish is inspired by the comforting flavors of traditional Southern cooking — the kind passed down through family kitchens, where greens simmered on the stove all afternoon and the air smelled like Sunday supper.

But this isn’t your grandma’s collard greens (though she’d definitely approve). The addition of smoked sausage adds a hearty, savory layer, while pickled okra gives a tangy twist that keeps each bite exciting. The finishing touch — a drizzle of sorghum syrup — rounds everything out with that signature Southern sweetness.

It’s the perfect fusion of old-school comfort and modern flavor balance — a dish you’ll want to make all year long.

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Tips, Serving Suggestions, and Storage Advice

Chopped sausage and onions being added to a metal pot on a stove. A hand with dark nail polish holds the chopping board.

Use good-quality smoked sausage for the best flavor — and slice it on the bias for more surface caramelization.
If using fresh collards instead of bagged, wash thoroughly and remove any tough stems before chopping.
Low-sodium chicken broth helps you control the salt level.
Don’t rush the simmer — the longer it cooks (within reason), the more tender and flavorful the greens become.
If you can’t find sorghum syrup, cane syrup or a touch of molasses makes a great substitute.
Add crushed red pepper flakes for a little Southern heat.
Pair this dish with cornbread, rice, or mashed potatoes for a complete meal.
Store leftovers in the fridge for up to 4 days — the flavors actually deepen as it sits.
Reheat gently on the stove with a splash of broth or water to revive the greens.
Freeze leftovers in a freezer-safe container for up to 2 months for easy weeknight comfort food later on.

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Unique Recipe Qualities

Pot filled with fresh green leafy vegetables on a stovetop, kitchen background with a modern, clean ambience.

Combines smoky, sweet, and tangy flavors in one comforting dish.
Uses classic Southern ingredients with a modern twist.
The pickled okra adds a unique brightness and texture.
Perfect for cozy family dinners or potluck gatherings.
A one-pot dish with minimal cleanup.
Naturally hearty and satisfying.
The sorghum syrup adds depth without overpowering the greens.
Works beautifully as a side or main dish.
Easy to scale up for larger groups.
Showcases authentic Southern flavors with an elevated touch.

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Collard Greens with Smoked Sausage and Pickled Okra

A close-up of a dish with greens, okra slices, and chunks of meat in a white bowl, with a metal spoon, set against a blurred background.

Ingredients:

2 teaspoons vegetable oil
1 (12-ounce) package smoked sausage, sliced
1 cup chopped onion
1 (1-pound) bag washed and chopped collard greens
2 cups chicken broth
1 cup water
1 tablespoon distilled white vinegar
¾ teaspoon salt
1½ cups sliced pickled okra
2 tablespoons sorghum syrup (or cane syrup)

Instructions:

In a medium Dutch oven, heat oil over medium-high heat. Add sausage and onion; cook, stirring frequently, until lightly browned — about 3 minutes.
Add collard greens, chicken broth, water, vinegar, and salt. Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally.
Add pickled okra and sorghum syrup. Cover and continue cooking for another 20 minutes, or until greens reach desired tenderness.
Taste and adjust seasoning if needed. Serve warm and enjoy!

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