Dirty Greens Recipe

Spoonful of dirty greens with collards, andouille sausage, ground beef, and bacon

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My dirty greens are loaded down with bacon, andouille, ground beef, and Cajun seasonings, then simmered in a rich gravy until tender.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Cajun/Creole, soul food, Southern

Servings: servings

Calories: 363kcal

Author: Jocelyn Delk Adams

Equipment

Dutch Oven

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.

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