Louisiana Greens & Sausage: Sunday Pot Recipe + Cast Iron Kit
Pawpaw said "Good greens take all day, sha." I said "Watch me do it before church lets out."
This is my one-hour Sunday Pot — smoky, tender, full of potlikker, and it don't need all day watching over it.
👉 Get everything you need in one click: Shop NanaTee's Sunday Pot Kit
Why Cajun Greens Ain't Like Other Greens
Smoked meat comes first for flavor — that's non-negotiable. The potlikker, that dark gold juice at the bottom of the pot, is the whole point, especially with a good pepper sauce splashed in.
And no, cher, we don't put sugar in it.
Authentic Cajun greens don't need it.
What You Need:
2 lbs collard greens, washed, stems removed, chopped (Mustard & Turnip Greens also delicious this way!)
1 lb Cajun Smoked Sausage, sliced ½ inch
1 large onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 Tbsp Tony Chachere's Creole Seasoning
1 tsp black pepper
Aunt Joyce's Tabasco Pepper Sauce (for serving) or Get You Some Trappey's if you Aint' Got None in the Garden!
Cornbread (for sopping potlikker)
NanaTee's 90-Minute Sunday Greens & Sausage
1. Brown the meat: Heat your Lodge Dutch oven over medium-high. Add sausage. Brown 5 minutes until fat renders. Don't drain — remove sausage, leave the drippings.
2. Sweat the trinity: Add onion to the pot. Scrape the bottom with a wooden spoon. Cook 4 minutes. Add garlic. Cook 1 minute more.
3. Wilt the greens: Add collards by handfuls. Stir until wilted.
4. Simmer: Add broth, Tony's, pepper, and the sausage back in. Bring to a boil. Reduce to a simmer. Cover. Cook 60 minutes.
5. Taste: Add salt if needed. Greens should be tender; potlikker should be dark gold.
6. Serve: Big bowl with cornbread on the side. Bottle of Aunt Joyce's peppers (or Trappey's) on the table.
Feeds: 6-8 Prep: 15 minutes | Cook: 75 minutes | Total: 90 minutes
Why Trust My Greens Math?
I've tested all-day vs. 90-minute, ham hock vs. sausage, fresh vs. bagged collards.
This recipe won out with eight grandchildren and Pawpaw's approval —
and around here, Pawpaw's approval is the only rating that matters.
NanaTee's Greens Rules
Wash 3 times. Grit is the enemy — triple rinse or you'll be crunching sand at the table.
Cut out the stem. Remove the tough stems and save them for the chickens, if you've got any.
Don't skip the brown. That sausage fond on the bottom of the pot is where the real flavor comes from.
Potlikker is medicine. That broth does double duty — drink it, sop it with cornbread, don't waste a drop.
Day 2 is better. The flavors keep developing overnight in the fridge, so don't be shy about leftovers.
How to Serve & Store
Serve it with: Cornbread for sopping, a bottle of Aunt Joyce's pepper sauce on the table, and let everybody season their own bowl to taste.
Store: Cool completely, then refrigerate in an airtight container up to 4 days.
Like NanaTee always says — Day 2 is better.
Reheat: Warm gently on the stovetop over low heat, adding a splash of broth or water if it's thickened up in the fridge.
Freeze: This recipe doubles well and freezes beautifully. Freeze flat in gallon bags up to 3 months — flat freezing means faster thawing and easier stacking in the freezer.
A note on peppers: Handle hot pepper sauce and fresh peppers with care — wash your hands well after, and don't touch your eyes.
Nutrition Information — Estimated Per Serving
Based on 8 servings, includes sausage and broth, not including cornbread.
Estimated using USDA database — for precise tracking, use your preferred nutrition calculator with your exact brands.
Calories: ~280 kcal
Protein: 15g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 45mg
Carbohydrates: 10g
Fiber: 4g
Sugar: 2g
Sodium: ~980mg — varies with sausage and broth used
For precise tracking, use your preferred nutrition calculator with your exact brands and portion sizes.
Frequently Asked Questions
Can I make this without sausage, or with a different meat?
Yes — smoked ham hock or smoked turkey wings work as substitutes if you want a different smoky flavor or a lighter option. Just keep the "brown it first" step no matter what meat you use, since that's where the base flavor comes from.
Why do my greens taste bitter?
Bitterness usually comes from not washing the greens enough, or from cooking them too briefly without enough smoked meat and broth to balance the flavor. Give them the full simmer time and don't skip the triple rinse.
Can I use frozen or bagged pre-washed collards?
Yes — bagged, pre-washed collards work fine and save you the washing step, though NanaTee still recommends a quick rinse just to be sure. Frozen collards work too; just add a few extra minutes to the wilting step since they release more water.
Is the potlikker safe to drink on its own?
Absolutely — potlikker (the broth left in the pot) is traditional to drink or sop with cornbread, and it's packed with the flavor and nutrients that cooked out of the greens.
Many families consider it the best part of the pot.
How spicy is this recipe?
The base recipe itself isn't spicy — the heat comes entirely from how much pepper sauce you add at the table, so everyone can season their own bowl to their own taste.
Aunt Joyce's Tabasco Pepper Sauce runs hotter; Trappey's is milder.
More Louisiana Recipes
Cajun Dirty Rice Recipe — Authentic One-Pot Meal
Congree — Louisiana Crowder Pea & Shrimp Jambalaya
Aunt Corrine's Crab Gumbo Recipe
Your Turn
What greens do you swear by — collards, mustards, or turnip greens? And team sausage or team ham hock? Tell me TEAM POTLIKKER in the comments and let NanaTee know.
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