Southern Collard Greens Recipe (2024)

Want to bring good luck for the new year? Cook up a pot of New Year's Day good-luck collards with this Southern Collard Greens recipe ~ And usher in the new year in true Southern style.
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If you want good luck in the new year, Southern tradition says to eat your collard greens! Along with black-eyed peas and some form of pork, that is.

According to Southern lore, a New Year's meal of these three things brings luck and good fortune for the upcoming year.

And this New Year's Day tradition is certainly one we honor and follow in our home.

But have you ever wondered why these three foods are said to bring good fortune?

According to Southern lore, a New Year's meal of collards, black-eyed peas, & pork brings luck and good fortune for the upcoming year.

Well according to legend ... as described onAbout.com, ... some form of pork is traditional for New Year's Daybecause "pigs have long symbolized progress. A pig can't turn his head to look back without turning completely around, so it's believed that pigs are always looking to the future."

Eating pork on New Year's Day, therefore, symbolizes making forward progress in the upcoming year.

And the collards and black-eyed peas?

They're said to represent money ~ the collard greens meaning dollar bills and the peas,coins. Eating these on New Year's day is supposed to ensure wealth and luck.

Now, I can't say for sure this is all true ... but we're not ones to tempt fate. In our housewe honor thisSoutherntradition, including this Southern Collard Greens recipe and a big pot of New Year's Day Black Eyed Peasin our New Year's meal.

I mean, if legend is correct, I certainly don't want us to miss out!

True Southern-style collards are silky, tender, and flavorful, a result achieved with a long, slow simmer in a generously seasoned broth.

Sticking some collards in a pot of boiling water for a few minutes simply won't do, my friends. No way, no how.

For true Southern style, care must be taken to properly prepare the greens, to create a flavorful seasoned cooking liquid, and to gently simmer the greens for several hours to create a tender, silky result.

True Southern-style collards are silky, tender, and flavorful, a result achieved with a long, slow simmer in a generously seasoned broth.

To prepare the greens, washing thoroughly is a must.

Collard greens can end up with a lot of dirt and grit trapped within the folds of the leaves ... soaking for a bit in warm water and scrubbing the leaves with a bit of salt will take that dirt away.

I like to fill my sink with water to soak my collards ... it works great. Or, they can be soaked in a very large pot.

Removing the spine of each leave is also a must, as the spines are very tough and remain chewy once cooked ... no matter how long that simmering time is.

Lay each leaf out flat on a cutting board and cut on either side of the spine to remove it. I find it easiest to do this with the collard leaf upside down ... you can see the edges of the spine better that way.

Once the spines are removed, create stacks of leaf halves, roll up each stack lengthwise, and cut across the stack to create collard ribbons.

Southern Collard Greens

Want to bring good luck for the new year? Cook up a pot of New Year's Day good-luck collards with this Southern Collard Greens recipe ~ And usher in the new year in true Southern style.

prep time: cook time: total time:

ingredients:

2 large bunches collard greens {about 2 to 2 & 1/2 pounds total}
2 tsp. salt
1 T. olive oil
6 slices bacon, chopped
1 large onion, chopped
2 cloves garlic, minced
4 c. (32 oz.) chicken broth
1 1/2 T. granulated sugar
1/2 tsp. black pepper
1 T. red wine vinegar or apple cider vinegar
pinch crushed red pepper flakes {optional}
2 lbs. smoked ham hocks {or hog jowl or country ham}, rinsed with warm water to remove some of the saltiness

instructions:

How to cook Southern Collard Greens

Separate the collard leaves; place in a large bowl or clean sink and cover leaves with warm water. Add 2 teaspoons salt to act as a scrubbing abrasive. Gently scrub leaves with your hands and then rinse. For especially gritty greens, repeat the scrubbing process. One at a time, lay each leaf upside-down and flat on a cutting board. Cut along each side of the spine in the center, cutting each leaf into two halves and completely removing the tough spine. Discard spines. Assemble cut leaves into several stacks and roll up each stack lengthwise. Slice each roll into 1-inch pieces, cutting the collard greens into ribbons.
Prepare the cooking liquid: Heat olive oil in a large Dutch oven or stock pot. Sauté chopped bacon and onion about 5 minutes until bacon is cooked and onion is tender. Add garlic and cook for 1 minute. Add chicken broth, sugar, black pepper, vinegar, crushed red pepper flakes {is using}, and ham hocks. Bring to a boil; reduce heat, cover, and simmer 30 minutes.
Add collard greens to the pot; stir into cooking liquid and bring to a boil. Reduce heat and simmer gently, uncovered, for 2 to 3 hours until greens are desired tenderness.
When done, use a slotted spoon to transfer greens from the cooking liquid to a serving bowl. Chop meat from the ham hocks and stir into greens. Serve with vinegar on the side for drizzling on each serving, if desired.

https://www.thekitchenismyplayground.com/2015/12/southern-collard-greens-recipe.html

Created using The Recipes Generator

You might also enjoy these other Southern favorites:

New Year's Day Black Eyed Peas Recipe

Classic Southern Deviled Eggs

Traditional Southern Chicken Salad

Classic Pound Cake

Shrimp and Grits Casserole

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FAQs

How do you make Patti Labelle collard greens? ›

Add the collard greens, chicken stock, onions, 1/4 teaspoon kosher salt, 1/2 teaspoon pepper and 1/4 teaspoon seasoning salt. Mix in the smoked turkey. Turn the heat to low and cook, covered, until the greens are tender but not too soft, 35 minutes.

Keep Reading ›

What takes bitterness out of collard greens? ›

The foods that help reduce bitterness are: Salt while cooking and/or while eating (like on bitter salad greens) Sweet or Spicy. Sour or Acids like lemon or vinegar.

Discover More Details ›

Why do you put vinegar in collard greens? ›

This might seem like an unusual addition if you're new to making collard greens, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the greens' potential bitterness.

Learn More ›

Should collards be soaked before cooking? ›

Soaking collard greens for about 30 minutes to an hour is common. This helps to loosen any dirt or debris and can make them easier to clean. After soaking, be sure to wash the leaves thoroughly under running water.

How to cook collard greens Martha Stewart? ›

Heat 1 tablespoon butter and the garlic in a large pot over medium-high heat. Add greens, and cook, stirring often, until wilted, about 3 minutes. Stir in stock, 3/4 teaspoon salt, 1/8 teaspoon pepper, and the zest, and cover. Reduce heat to medium, and cook until tender, 8 to 10 minutes.

Why put baking soda in collard greens? ›

Baking soda has infinite uses in cooking and beyond: It's a leavening agent, an odor neutralizer, and an antacid to name a few. In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector.

Find Out More ›

Can you overcook collards? ›

It is important to not overcook collard greens or kale, as they tend to give off a sulfur smell and taste bitter. Cut the leaves into one-half inch strips and steam for 5 minutes on the stove. Collard greens make a great addition to eggs and bean soup or can be served alone as a steamed vegetable with a dressing.

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How do you make can collards taste better? ›

Some options include adding a splash of lemon juice or a sprinkle of red pepper flakes to add tanginess and spice. You can also drizzle them with a bit of olive oil or add a dash of your favorite seasoning blend for added depth of flavor.

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How long should you soak collard greens? ›

Prepare the collard greens bath by filling your kitchen sink with cool water and adding vinegar and salt. Place the collard greens into the prepared water bath and swish them around several times, scrubbing them to help loosen up any dirt. Let the collard greens soak for 15-20 minutes, giving them a scrub midway.

Why do Southerners eat collard greens? ›

Often referred to as hoppin' john, black-eyed peas and collard greens are commonly eaten as part of a Southern tradition to bring forth good luck and prosperity in the new year. As a kid, I wasn't really a fan, especially not with their little eyes staring back at me.

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What makes collard greens good? ›

Collard greens are rich in potassium, which is important for regulating your heartbeat, helping your muscles contract, and balancing out the effect of salt on your body. Collard greens also have a low glycemic index rating, which means they won't cause your blood sugar to spike after eating.