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


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


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.


applewood bacon collard greens / heirloomed



Roasted Okra.

Okra is a classic southern vegetable, and it makes a perfect go-to side dish. Personally, I like my okra more crispy than slimy, so roasting it is a wonderful way to go. Cutting it longwise also helps to give it a bit more crunch and feels like a good fry substitution. 

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It's so simple and tasty, you'll have a new favorite way to enjoy okra! Or, you can always go with the classic Fried Okra if you want to stay true to its roots.

Roasted Okra side dish
Roasted Okra salted
cutting okra roasted okra thanksgiving

Roasted Okra



For the Okra
  • Whole okra
  • Olive oil
  • Kosher Salt
  • Pepper


How to cook Roasted Okra

  1. Cut okra lengthwise, drizzle olive oil and sprinkle salt and pepper. Heat oven to 400 degrees and bake your okra until it's browned to your liking. I tend to like mine crispier than most!
Created using The Recipes Generator
Roasted Okra salt and pepper
roasted okra on pan side dish thanksgiving


Roasted Okra Thanksgiving side dish / heirloomed



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