Collard greens bring New Year's prosperity

In the South, eating collard greens on January 1st is a superstition meant to bring prosperity. Chef Julia Sullivan of Henrietta Red in Nashville serves them with black-eyed peas every year.

“It's something my mom has always done, and I think my grandparents too. It's a superstitious thing.”

Build flavor with bacon and aromatics

Start by cooking chopped bacon in olive oil until shiny, then add onion, garlic, and red pepper flakes. This creates a savory, subtly smoky base that infuses the entire pot.

Prep greens by removing ribs and slicing

Remove tough center ribs and stems, stack the leaves, roll them up, and slice crosswise into one-inch strips. Dunk in water and swish to remove grit, then shake off excess liquid.

Simmer greens until silky and tender

Add greens to the pot in handfuls, then pour in broth and simmer covered for 25 to 30 minutes until tender and liquid nearly evaporates. The whole process takes under an hour.

Finish with vinegar and sugar for balance

Stir in apple cider vinegar and sugar at the end to cut through the richness and add a sweet-tart finish. Start with two tablespoons vinegar if you prefer less tang, then adjust to taste.

“Vinegar balances collard greens' earthy, slightly bitter flavor and cuts through the richness of the bacon and broth.”

Make it vegetarian with miso paste

Skip the bacon or swap it for beef or turkey bacon. For vegetarian greens, use water or vegetable broth instead of chicken broth and add a spoonful of miso paste for savory depth.

Try other sturdy greens with adjustments

Mustard greens and turnip greens work well but cook faster and taste peppery. Kale is also fine. Swiss chard cooks much faster, so reduce cooking time significantly.