These dirty greens have no business being this good, boos. They’re loaded DOWN with bacon, smoky andouille, ground beef, and tender collards in a rich Cajun gravy. Serving them with cornbread and plenty of hot sauce is a must. If y’all liked my dirty spaghetti, just wait until ya get into this pot of dirty greens!!
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How to Make Dirty Greens
These step-by-step photos show how to make dirty collard greens with sausage, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Dirty Greens Recipe
1. Cook the bacon until crisp
Add the chopped bacon to a large Dutch oven over medium heat. Once it’s crisp and the fat has rendered, scoop it out with a slotted spoon and leave those drippings right in the pot.
2. Brown the andouille sausage
Add the sausage and cook until both sides have some good color. Transfer it to the plate with the bacon.
3. Brown the ground beef
Add the ground beef to the same pot and break it into crumbles as it cooks. Let it get deeply browned so it builds even more flavor.
4. Cook the veggies, garlic, and tomato paste
Stir in the onion, bell pepper, and celery, then cook until they soften. Add the garlic and tomato paste and keep stirring until the paste darkens slightly and smells rich.
5. Stir in the flour
Sprinkle the flour evenly over the meat and veggies. Stir constantly until it cooks into the rendered fat and forms a thick, golden coating.
6. Build the Cajun collard greens gravy
Slowly pour in the chicken broth while stirring and scraping up all the browned bits. Add the soup mix, Worcestershire, soy sauce, Cajun seasoning, smoked paprika, brown sugar, and cayenne, then let the gravy gently simmer until it begins to thicken.
PRO TIP: Go easy with any extra salt here. Between the bacon, sausage, soup mix, and seasonings, this pot already has a lot going on. Wait until the greens are tender, then taste and adjust.
7. Add the bacon, sausage, and collard greens
Return the bacon and sausage to the pot. Add the collards a few handfuls at a time, stirring after each addition so they can wilt down and make room for more.
8. Simmer until your dirty greens are tender
Cover and simmer on low, stirring occasionally, until the greens are tender and the gravy has thickened. Add a splash of broth if it gets too thick. Finish with apple cider vinegar, taste, and season only if needed. Serve warm with plenty of hot sauce!
PRO TIP: Always pick the freshest collards. Look for deep green leaves that feel firm and fresh, not wilted, yellow, or slimy. Smaller leaves are usually more tender, but the bigger ones work too boos.
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Full Dirty Greens Recipe
Dirty Greens Recipe
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Equipment
Ingredients
- 4 slices thick-cut bacon chopped
- 8 ounces andouille sausage sliced into rounds
- ½ pound lean ground beef
- 1 large bunch collard greens about 1 pound, thoroughly cleaned, stems removed and leaves stacked then thinly sliced into ribbons
- 1 small yellow onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 6 garlic cloves minced
- 1 tablespoon tomato paste
- 3 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 1 packet Lipton Beefy Onion Soup Mix
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons light brown sugar
- 1/4 to 1/2 teaspoon cayenne pepper depending on your preferred heat
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper to taste
- Hot sauce for serving
Instructions
- Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook until crisp and the fat has rendered, about 6 to 8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
- Add the sliced andouille sausage and cook until nicely browned on both sides, about 4 to 5 minutes. Transfer all the sausage to the plate with the bacon.
- Add the ground beef to the same pot and cook, breaking it into crumbles, until browned and deeply caramelized, about 5-7 minutes.
- Reduce the heat to medium if needed. Stir in the onion, bell pepper and celery and cook until softened, about 5 minutes.
- Add the garlic and tomato paste and cook for another minute or two, stirring constantly, until the tomato paste darkens slightly and smells rich.
- Sprinkle the flour evenly over the meat and veggies. Stir continuously for 2 to 3 minutes until the flour cooks into the rendered fat and forms a thick, golden coating.
- Slowly pour in the chicken broth while stirring and scraping up every browned bit from the bottom of the pot. Stir in the soup mix, Worcestershire sauce, soy sauce, Cajun seasoning, smoked paprika, brown sugar and cayenne. Let the sauce come to a gentle simmer until it begins to thicken slightly.
- Return the bacon and sausage to the pot.
- Add the collard greens a few handfuls at a time, stirring after each addition until they begin to wilt before adding more.
- Once all of the greens have been incorporated, reduce the heat to low, cover and simmer for 30 to 45 minutes, stirring occasionally, until the greens are tender and the gravy has thickened somewhat. If the mixture becomes too thick, stir in additional chicken broth.
- Stir in the apple cider vinegar. Taste and season with additional salt, black pepper or Cajun seasoning as needed.
- Serve warm with plenty of hot sauce alongside cornbread.
Notes
How to Store
- Fridge: Let the dirty greens cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days.
- Freezer: Portion the cooled greens into freezer-safe containers or bags and freeze for up to 3 months. Thaw them overnight in the fridge.
- Reheating: Warm them in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth if the gravy has gotten too thick. For one serving, microwave in 45-second intervals, stirring between each one, until hot.
Nutrition
Recipe Tips
- Give those collards a good wash! Swish them around in fresh water, lift them out so the grit stays behind, and keep going until the water is clear. Y’all can find all my prep and chopping instructions in my OG collard greens recipe.
- Cut them into even ribbons. Keep the pieces thin and close in size so they all cook at the same rate. Thick collard pieces can still be tough while everything else is ready.
- Don’t stir the meat to death. Add the sausage in a single layer and leave it alone long enough to brown before flipping. Spread the beef out and let it sit for a couple of minutes before breaking it up too. If you crowd the pot or keep moving the meat, it will steam and turn gray.
- Before adding the flour, check what’s left in the pot. You want about 3 tablespoons of fat. Spoon some out if there’s too much, or add a small splash of neutral oil if the pot looks dry.
- Go easy on the cayenne. Start with ¼ teaspoon because the heat gets stronger as the gravy cooks down. Anyone who wants more can add hot sauce at the table.
Serving Ideas
- Cornbread: A skillet of Southern cornbread, hot water cornbread, or honey butter cornbread will soak up that Cajun gravy like a dream!
- A Full Southern Plate: Serve these Southern collard greens with fried chicken, smothered pork chops, or meatloaf and let the whole plate do what it needs to do.
- Make Them the Meal: These dirty greens have enough protein to hold their own, boos. Spoon them over white rice or mashed potatoes, then round it all out with cracklin bread and a cold glass of sweet tea.
Recipe Help
They need more time, boo. Older or thicker-cut collards can take longer to soften, so keep them at a low simmer and check every 10 minutes. Add a splash of broth if the pot starts looking dry.
Take the lid off and let the greens simmer for another 5 to 10 minutes, stirring so the bottom doesn’t stick. The gravy will also thicken a little as it rests. Don’t add dry flour to the pot, or you’ll end up with lumps!
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