Collard greens are a late-season crop and can be harvested well into winter, making them ideal for holiday eating.
Appropriately, collards are a New Year’s Day tradition in the American South, along with the dish known as Hoppin’ John (rice, black-eyed peas, smoked pork, and onion).
Taken together with cornbread, these dishes are thought to bring good fortune for the year ahead. True or not, they’re fine eating on day one any time, and after the vicissitudes of 2020, we need all the fresh culinary luck we can muster in ’21.
In a recent information release, executive chef Alison Settle of Barn8 Farm Restaurant & Bourbon Lounge in Goshen KY shared her recipe for Braised Greens, “which pairs perfectly with her cornbread served with miso and Kentucky sorghum butters.”
The cornbread recipe is here, too.
Barn8’s Braised Greens
2 bunches collard greens
2 bunches mustard greens
2 bunches turnip greens
½ cup diced Broadbent bacon or other thick- cut...
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