What it holds
Collard greens carry endurance, thrift, and the skill of making tough leaves tender and flavorful. They also hold deep ties to Black Southern foodways and the preservation of memory through cooking.
Collard Greens
Collard greens are sturdy leafy greens often simmered until tender with aromatics, seasoning, and sometimes smoked meat.
Often seen at: New Year's Day
At the table
Shared dish, personal versions
Preparations of this dish
No preparations have been shared yet.
Be the first to preserve how this dish appeared at your table.
At the table
They are strongly associated with Southern cooking and often appear at Sunday dinners, holiday tables, and New Year’s meals. They can be both everyday food and ceremonial food.
Variations
Variations include greens cooked with ham hock, turkey, bacon, smoked neck bones, or no meat at all, with vinegar, hot sauce, chile, onion, garlic, or broth. Some versions are long-simmered, while others are cooked more quickly.
What remains
What remains is pot liquor, leftovers, and the taste of greens that deepen with time. They continue through holiday rituals, family seasoning, and the table set around them.