Gumbo Greens Recipe (Southern-Style with Smoked Turkey & Collard Greens)

Southern Gumbo Greens recipe made with collard greens, slow-simmered with smoked meat for a flavorful New Year’s tradition. If gumbo had a garden-forward cousin, this would be it.

This Southern gumbo greens recipe is slow-simmered with collard greens, smoked turkey and sausage, and bold seasoning. A classic New Year’s greens dish full of flavor and tradition. Gumbo Greens is a deeply flavorful Southern dish traditionally made around the New Year for prosperity, health, and longevity. It’s a slow-simmered blend of leafy greens, smoked meat, and bold seasoning that eats like comfort food with meaning.

This version is rich, savory, and adaptable—make it with smoked turkey, sausage, or keep it plant-based while still packing big flavor.

GUMBO GREENS

Why You’ll Love This Recipe

• Deep, slow-cooked flavor

• One-pot comfort food

• Customizable proteins

• Perfect for meal prep

• Rooted in Southern tradition

  
  

What Are Gumbo Greens?

Gumbo Greens is a Southern dish made with slow-simmered leafy greens—most commonly collard greens—cooked with aromatics, smoked meat, and bold seasoning. While it’s not a roux-based gumbo, the flavor profile is just as deep and comforting.

Collard greens symbolize wealth, prosperity, and abundance, which is why this dish is traditionally served at the start of the New Year.

DivineKuizine Corn Cakes (Perfect Pairing)

To go with these rich, slow-simmered gumbo greens, I made corn cakes using DivineKuizine Gluten-Free Pancake Mix—crispy on the outside, soft on the inside, and perfect for soaking up every bite.

Prep Time: 20 minutes

Cook Time: 1–1½ hours

Servings: 6–8

Gumbo Greens Ingredients

Greens

• 3 large bunches collard greens, washed, stems removed, and chopped

Protein (Used in This Recipe)

• 1 smoked turkey leg or wing

• 8–10 oz chicken andouille sausage, sliced

• 2 boneless chicken thighs

• Chicken Seasoning:

• Sazón

• Salt

• Chicken seasoning blend

• Smoked paprika

Season chicken thighs generously on both sides before cooking.

Aromatics & Base

• 1/2 large onion, diced

• 1/2 green bell pepper, diced

• 1/2 red pepper, diced

• 1 celery stalks, diced

• 1 cloves garlic, minced

• jalapeno, diced

Seasoning

• 1/2 tsp black pepper

• 1/2 tsp red pepper flakes (optional)

• Salt to taste

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1–2 bay leaves

Liquid

• 4–5 cups chicken or vegetable broth

• 1 tbsp apple vinegar or hot sauce (to finish)

How to Make Southern Gumbo Greens (Step-by-Step)

Step 1: Brown the Meats

Heat oil in a large heavy-bottom pot or Dutch oven over medium heat.

• Brown the chicken andouille sausage until caramelized. Remove and set aside.

• Cube the boneless chicken thighs, season with sazón, salt, chicken seasoning, and smoked paprika, then brown until golden. Remove and set aside.

Leave the drippings in the pot.

Step 2: Make the Roux

To the same pot, add:

• Oil (if needed)

• Flour

• 1 chicken bouillon cube

Stir constantly over medium heat until the roux turns a deep golden brown and smells nutty. Take your time—this builds the foundation of flavor.

Step 3: Add the Vegetables

Stir in:

• Onion

• Jalapeño

• Celery

• Red bell pepper

• Green bell pepper

• Garlic

Cook until vegetables soften and are coated in the roux.

Step 4: Build the Pot

Slowly pour in chicken stock, stirring to prevent lumps. Add the smoked turkey wing or leg.

Bring to a gentle simmer and let cook for about 15 minutes, allowing the smoked turkey to flavor the broth.

Step 5: Add Collard Greens & Seasoning

Add chopped collard greens to the pot, stirring until wilted.

Season with:

• Garlic powder

• Onion powder

• Seasoned pepper

• Smoked salt

• Kosher salt (to taste)

Cover and simmer for about 1 hour, or until the smoked turkey is tender and falling off the bone.

Step 6: Shred the Turkey & Finish

Remove the smoked turkey, pull all meat from the bones, and discard bones.

Return turkey meat to the pot along with the browned sausage and chicken.

Stir in:

• 1 tsp sugar

• 1 tbsp vinegar

Simmer uncovered for 15 more minutes so flavors marry.

Step 7: Serve

Taste and adjust seasoning if needed. Spoon gumbo greens generously over hot white rice and enjoy.

Tips for the Best Gumbo Greens Recipe

• Low and slow cooking is key

• Vinegar at the end balances bitterness

• Even better the next day

DivineKuizine Corn Cakes (Perfect Pairing)

To go with these rich, slow-simmered gumbo greens, I made corn cakes using DivineKuizine Gluten-Free Pancake Mix—crispy on the outside, soft on the inside, and perfect for soaking up every bite.

Ingredients

• 1 cup DivineKuizine Gluten-Free Pancake Mix

• 1/3 cup cornmeal

• 1 egg

• 1/2–3/4 cup milk or plant-based milk

• Oil or butter for frying

How to Make Corn Cakes

1. In a bowl, whisk pancake mix, cornmeal, salt, and sugar (if using).

2. Add egg and milk, mixing until a thick but pourable batter forms.

3. Heat a skillet over medium heat with oil or butter.

4. Scoop batter into the pan and gently flatten.

5. Cook 2–3 minutes per side until golden brown.

6. Drain on paper towels and serve warm.

These corn cakes add the perfect balance of sweetness and texture to the savory greens—and

they’re gluten-free without sacrificing flavor.

DivineKuizine sugar spice Butter

2-3 tablespoon DivineKuizine sugar spice

1/2 cup butter

Melt both ingredients all together, spread on corncakes

Tips:

How to Store & Reheat Gumbo Greens

• Store in an airtight container for up to 4 days

• Freezer-friendly for up to 2 months

• Reheat gently on the stovetop with a splash of broth

If you make this recipe, leave a comment or review so I can see your pot of goodness.