Gumbo Collard Greens

Serves 1
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Directions

  1. 1Pick collard greens from the garden.
  2. 2Lay collard greens on a board, run a knife along the stem, or fold them in half and then upside down to clean and remove stems.
  3. 3Chop the collard greens.
  4. 4Place chopped collard greens into the biggest bowl available.
  5. 5Add baking soda, kosher salt, and cool water to the greens and agitate them.
  6. 6Remove the greens from the bowl.
  7. 7Chop green bell pepper, onion, and celery on the bias.
  8. 8Dice boneless, skinless chicken thighs and put them in a bowl with the sausage.
  9. 9Heat Darleen over medium-high heat and add the sausage first.
  10. 10Move the sausage around until cooked, then remove it.
  11. 11Add the chicken thighs to the pan and cook them.
  12. 12Remove the cooked chicken thighs.
  13. 13Add 3/4 cup of vegetable oil and one cup of flour to the pan.
  14. 14Keep mixing the flour and oil to create a roux, ensuring there are no lumps, until it becomes a chocolate brown color.
  15. 15Add the chopped green bell pepper, onion, and celery to the roux.
  16. 16Add chicken broth, Nature's seasoning, Cajun seasoning, and a touch of red pepper flakes.
  17. 17Drop a turkey leg and a wing into the pot.
  18. 18Allow the mixture to come to a boil, then reduce it to a simmer.
  19. 19After about 45 minutes, remove the turkey bone and set it aside to break it apart.
  20. 20Start adding the collard greens to the pot.
  21. 21After about 30-45 minutes, add the earlier cooked chicken and sausage.
  22. 22Break up the chicken and sausage a little bit.
  23. 23Add the turkey meat back into the pot.

Ingredients

  • 2 smoked turkey wings
  • 1 lb andouille sausage, sliced
  • 1.5 lbs chicken thighs, diced
  • 3 large bunches collard greens, washed, stems removed, and chopped
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 cup avocado oil
  • 1 cup all-purpose flour
  • 1 tbsp Cajun seasoning
  • 1 tbsp Morton Nature’s Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp buttery garlic & herb seasoning
  • 1 tsp red pepper flakes
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 10 cups chicken broth
  • 12 cups chicken broth

Equipment

knifeboardbiggest bowlDarleen (pan)

Tips

  • Pick collard greens from your garden.
  • Remove stems from collard greens by running a knife along them or folding.
  • Clean collard greens by folding them upside down.
  • Agitate collard greens with baking soda, kosher salt, and cool water.
  • Cook sausage first and then remove it.
  • Cook chicken thighs and remove them before making the roux.
  • Continuously mix the roux to avoid lumps and achieve a chocolate brown color.
  • Break apart the turkey bone after cooking.
  • Wear triple gloves when breaking up the chicken and sausage.