Often served alongside Hoppin’ John on New Year’s Day, collard greens are traditionally served to represent prosperity since their deep green leaves are similar to the color of money. Cornbread is often served, too, and its golden color symbolizes wealth for the new year.
Classic Collard Greens
Makes about 9 cups
Ingredients
- 2 teaspoons olive oil
- 8 ounces pancetta, diced
- 1 cup chopped sweet onion
- 4 cloves garlic, minced
- 2 (32-ounce) cartons low-sodium beef broth
- 2 teaspoons kosher salt1 teaspoon ground black pepper
- ½ teaspoon crushed red pepper
- 2 pounds chopped collard greens
- 2 tablespoons apple cider vinegar
- Cornbread, to serve
Instructions
- In a large enamel-coated cast-iron Dutch oven, heat oil over medium heat. Add pancetta; cook, stirring occasionally, until brown and crisp, 14 to 15 minutes. Using a slotted spoon, carefully remove pancetta and let drain on paper towels. In same Dutch oven, add onion; cook until tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add broth, salt, and peppers, stirring until well combined. Bring to a boil over medium-high heat. Reduce heat to medium. Return pancetta to pot. Add collard greens in batches, stirring to combine. Cover and simmer, stirring occasionally, until tender, about 1 hour. Uncover and simmer 15 minutes more. Remove from heat and stir in vinegar. Serve with cornbread.
