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Epicurious
Bon Appétit

Sweet and Tangy Collard Greens

By Julia Sullivan

4.6

(17)

Image may contain Food Meal Dish and Plant
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.

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