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