Collard Soup with Sweet Potatoes and Sausage

Originally from community member Hannah Hiles


  • 1 large bunch collards
  • 1 pound breakfast  sausage
  • 1 large yellow onion (about 1 cups worth when diced)
  • 1 pound red-skin potatoes
  • 4 sprigs thyme
  • 2-3 garlic cloves
  • 6 cups homemade vegetable or chicken stock
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • Fresh black pepper


  1. Strip collard leaves from stalks. Stack leaves together and roll into long cigar shapes. Slice into long thin ribbons – chiffonade – and put into a large colander or salad spinner for rinsing. Once all leaves are process, rinse thoroughly to remove any residual dirt and set aside.
  2. Skin onions and dice into small pieces. Crush garlic and roughly chop. Rinse potatoes well, scrubbing out any eyes. Cut into bite-sized pieces. Set aside all three.
  3. In a large, heavy-bottomed pot, bring heat to medium high. Add sausage, breaking into small pieces and rendering out fat. When sausage is about ½ to ¾ of the way cooked, add onions. Add thyme and salt.
  4. When onions become translucent, add garlic. Stir regularly, until garlic becomes aromatic. Add pepper.
  5. If pot seems dry, add olive oil if needed (the fat content of your sausage will determine whether or not you need extra; this step might be skipped in some kitchens). Add potatoes, tossing everything together. Finally, add collard greens. Stir well, coating everything will seasonings, sausage fat, and the aromatics.
    Once collards are shimmery with oil, add stock. bring to a boil before reducing heat to a low simmer.
  6. Allow to cook for 3 hours before serving. Serve pipping hot with crusty bread, or all on it’s own.


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