Collard Greens with Applewood Bacon.

On the way to the farm today I saw a hand-painted with an arrow pointing down a little dirt road with one simple word upon it. “GREENS.” Collard Greens are a classic staple to any Southern table, but most especially as we ring in the new year. Growing up they were always on our New Years Day menu to symbolize financial growth + stability for the new year.

And in true New Year’s fashion, they’re best cooked loaded down with thick-cut bacon. As rumor has it, hogs root forward which symbolizes positive, forward motion and good luck in the New Year. I’ll take it.

collard greens / heirloomed
bacon collards / heirloomed

To give our collards a bit more taste we love to add in applewood bacon. It really fills out the greens and adds an extra layer of flavor. And it’s a one-pan wonder, so they’re really easy to cook up, full of flavor. The juices from the bacon + onion cooking together adds an amazing flavor that you can’t get any other way.

cooking bacon / heirloomed

Collard Greens with Applewood Bacon

Yield: 6 to 8 servings
Author:
prep time: cook time: total time:
Bacon makes everything better. These bacon collard greens are the perfect addition to your plate.

ingredients:

For the Collards
  • 6 strips thick-sliced applewood bacon - sliced into 1/2-inch pieces
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup apple-cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds fresh collard greens - stems removed & sliced into 3-inch-wide strips
  • 1 cup chicken broth

instructions:

How to cook Collard Greens with Applewood Bacon

  1. Using a largeskillet heat bacon over medium heat. Chop onion and garlic and mix in as bacon cooks. Cook for a few minutes and as the onion begins to softened mix in the salt and pepper. Next add in the vinegar and allow mixture to cook until liquid is down to about half.
  2. Add the collard greens and chicken broth and bring to a simmer. Reduce the temp to medium-low. Stir the mixture occasionally, until the collard greens have wilted and lost their brightness.
  3. Serve warm and with juices from the pan.
Created using The Recipes Generator
collard greens / heirloomed
collard greens / heirloomed
new years day menu / heirloomed
new years day menu / heirloomed

I hope you’ll try this recipe on New Years Day. Let me know what other traditions your family liked to do for the new year in the comments below.

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Hoppin’ John for the New Year.

A very happy new year to you! Last year was one of the best yet and I have high hopes and big plans for 2018 to beat it.

You know I love a good tradition so here on January 1st I'm celebrating this Southern dish, strangely called Hoppin' John. A dish that dates back to the mid 1800's and originates in the low country of South Carolina, this is about as traditional as they come.

As the tradition goes, I hope you've gotten in your collard greens, black-eyed peas + cornbread  for all the good luck + good fortune that can come your way this year. Below I'm sharing a recipe from my friends over at Dixie Lily from a fun styled shoot I did with them last year.

hoppin john recipe for New Years good luck / heirloomed

Hoppin’ John

Yield: 4 - 6
Author:
This traditional dish is warm and hearty and makes a great addition to your New Year's plate.

ingredients:

For the Hoppin' John
  • 1 cup dry blackeyes*
  • 4 thick slices bacon, cut into 1⁄2-inch pieces
  • 1 cup chopped onion
  • 1⁄2 cup chopped green pepper
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 bay leaf
  • Generous dash each hot red pepper and black pepper
  • 3 cups cooked rice

instructions:

How to cook Hoppin’ John

  1. Soak blackeyes by preferred method. Rinse and drain blackeyes thoroughly. Cook bacon in heavy saucepan until browned. Add onion, green pepper and garlic. Sauté until onion is tender. Add beans, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until beans are tender. Remove bay leaf; stir in rice. Continue simmering about 10 minutes or until all liquid is absorbed. As an alternative, beans may be served over rice. Makes 4 to 6 servings.
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