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
