Why You’ll Love This Recipe
This Collard Greens and Kielbasa Cornmeal Stew is a perfect balance of flavors and textures. The smoky kielbasa sausage adds depth to the broth, while the collard greens bring a fresh, slightly earthy note. The cornmeal thickens the stew and provides a comforting texture, making each bite hearty and fulfilling. The dish is seasoned with just the right amount of salt and pepper, and topped with fresh scallions for a burst of color and freshness. It’s simple, filling, and packed with flavor.
Ingredients
- 1/2 cup yellow cornmeal
- 2 tbsp canola oil
- 6 oz kielbasa sausage, cut diagonally into 1/4″-thick slices
- 7 cups chicken stock
- 4 oz collard greens, stemmed and thinly sliced crosswise
- 2 eggs, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 scallions, thinly sliced
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the cornmeal: In a small bowl, whisk the cornmeal with about 1/2 cup of the chicken stock until smooth and well combined. Set aside.
- Cook the kielbasa: Heat the canola oil in a large pot or Dutch oven over medium heat. Add the kielbasa slices and cook until they are browned and slightly crispy, about 5-7 minutes. Once browned, remove the kielbasa from the pot and set aside.
- Make the broth: In the same pot, add the remaining chicken stock and bring it to a simmer over medium heat. Stir in the cornmeal mixture and continue to stir until the broth begins to thicken, about 5 minutes.
- Add the collard greens: Add the thinly sliced collard greens to the pot, and stir to combine. Let the greens simmer in the broth for about 5-7 minutes, or until they are tender and cooked down.
- Add the eggs: Slowly pour the beaten eggs into the pot, stirring constantly to avoid scrambling. The eggs will cook into the broth, adding richness and a velvety texture to the stew.
- Season the stew: Taste the stew and season with kosher salt and freshly ground black pepper to your preference.
- Finish and serve: Return the cooked kielbasa to the pot and stir to combine. Cook for an additional 2-3 minutes until everything is heated through. Serve the stew hot, topped with thinly sliced scallions for a burst of freshness.
Servings and Timing
This recipe serves 4-6 people.
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Total time: 30-35 minutes
Variations
- Spice it up: For a spicier version, add a pinch of red pepper flakes or a chopped jalapeño to the broth.
- Different greens: If you don’t have collard greens, you can substitute with other leafy greens like kale or mustard greens.
- Add potatoes: For added heartiness, throw in diced potatoes with the collard greens for a more filling dish.
- Vegetarian Version: Omit the kielbasa and use vegetable stock in place of chicken stock for a vegetarian-friendly version.
Storage/Reheating
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. The stew will thicken as it sits, so you may want to add a little more chicken stock when reheating. To reheat, warm on the stove over medium heat, stirring occasionally until heated through.
FAQs
Can I use a different type of sausage?
Yes! You can substitute the kielbasa with other types of sausage, such as Andouille, Italian sausage, or smoked sausage. Each will bring its own unique flavor to the stew.
Can I make this stew in advance?
Yes, this stew can be made in advance and stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious.
How can I make this stew spicier?
If you like heat, you can add red pepper flakes, hot sauce, or a sliced chili pepper to the pot for an extra kick.
Can I make this stew without the eggs?
Yes, you can omit the eggs if you prefer. The stew will still be delicious, but the eggs do add a rich, silky texture to the broth.
Can I freeze this stew?
Yes, this stew freezes well. Let it cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months. To reheat, thaw it in the refrigerator overnight and reheat on the stove.
Can I use frozen collard greens instead of fresh?
Yes, you can use frozen collard greens, though fresh greens provide the best texture and flavor. If using frozen, just add them directly to the pot without thawing.
Can I add more vegetables to this stew?
Absolutely! You can add other vegetables like carrots, celery, or bell peppers to enhance the stew and increase the vegetable content.
What kind of cornmeal should I use?
For this recipe, it’s best to use yellow cornmeal, which provides a nice texture and flavor. You can use white cornmeal if that’s what you have on hand, though yellow cornmeal is traditional in this dish.
How can I make this stew thicker?
If you’d like the stew to be thicker, you can add a bit more cornmeal, whisking it into the broth to help thicken it. You can also simmer the stew for a longer time to allow it to reduce.
What can I serve with this stew?
This stew pairs well with cornbread, crusty bread, or rice. You can also serve it with a simple salad to balance out the richness.
Conclusion
Collard Greens and Kielbasa Cornmeal Stew is a comforting, flavorful dish that combines smoky sausage, tender greens, and creamy cornmeal for a hearty meal. With simple ingredients and easy-to-follow steps, this stew is perfect for busy weeknights or cozy weekends. The combination of textures and flavors makes this a well-rounded and satisfying dish that’s sure to become a family favorite. Enjoy it with your favorite sides for a complete, comforting meal!
Print
Collard Greens, Cornmeal, and Sausage Soup (Sopa de Fubà)
- Total Time: 35 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Collard Greens and Kielbasa Cornmeal Stew is the ultimate comfort food, combining smoky kielbasa, tender collard greens, and creamy cornmeal in a rich, savory broth. It’s easy to make and perfect for cozy dinners or as a hearty side dish. Enjoy the perfect blend of Southern flavors in every bite!
Ingredients
- 1/2 cup yellow cornmeal
- 2 tbsp canola oil
- 6 oz kielbasa sausage, cut into 1/4” thick slices
- 7 cups chicken stock
- 4 oz collard greens, stemmed and thinly sliced
- 2 eggs, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 scallions, thinly sliced
Instructions
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Prepare the cornmeal: Whisk the cornmeal with 1/2 cup of chicken stock in a small bowl until smooth. Set aside.
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Cook the kielbasa: Heat canola oil in a large pot or Dutch oven over medium heat. Brown the kielbasa slices for 5-7 minutes until crispy. Remove and set aside.
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Make the broth: Add the remaining chicken stock to the pot, bring it to a simmer. Stir in the cornmeal mixture and simmer until the broth thickens, about 5 minutes.
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Add the collard greens: Stir in the sliced collard greens and let them simmer for 5-7 minutes until tender.
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Add the eggs: Slowly pour the beaten eggs into the stew, stirring constantly to avoid scrambling. This will add richness to the broth.
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Season the stew: Taste and season with salt and pepper to your preference.
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Finish and serve: Add the cooked kielbasa back into the stew and heat for 2-3 minutes. Serve topped with sliced scallions for freshness.
Notes
- Spice it up: Add red pepper flakes or chopped jalapeños for a spicy kick.
- Vegetarian Version: Omit kielbasa and use vegetable stock for a plant-based version.
- Add Potatoes: For extra heartiness, add diced potatoes with the collard greens.
- Different Greens: Kale or mustard greens can be substituted for collard greens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Southern
