Name: Sweet and Tangy Collard Greens
Yield: 8 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 4 ounces slab bacon, finely chopped (optional); 1 medium onion, finely chopped; 4 garlic cloves, finely chopped; 1 teaspoon crushed red pepper flakes; 3 pounds collard greens (about 3 bunches), ribs and stems removed, leaves sliced crosswise into 1-inch-thick strips; 3 cups low-sodium chicken broth or water; 1/4 cup apple cider vinegar; 2 teaspoons sugar; Kosher salt, freshly ground pepper

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Photo by Peden + Munk

On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It’s something my mom has always done, and I think my grandparents, too. It’s a superstitious thing. The black-eyed peas bring good luck, and the greens symbolize money." Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.

Recipe notes

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