We love our greens, in particularly braised greens, down in Alabama. There’s something quietly powerful about them— steady, grounding, and hopeful. A pot on the stove, steam fogging the windows, and time doing the heavy lifting. Greens are a New Year’s Day must-have for future good luck. Paired with a bowl of beans and a square of cornbread, these greens set the tone for the year ahead—simple, nourishing, and made with care.
Why You’ll Love These Braised Greens
- Deep, savory flavor without heaviness thanks to slow braising and aromatics
- Plant-based and oil-light, letting the greens shine
- Make-ahead friendly (they’re even better the next day)
Pro Tip
Don’t rush the braise. Greens need time to relax. Low heat and a lid equals tender leaves and mellow flavor. If they start to dry, add a splash of broth—not oil.
Cost & Nutrition Snapshot
- A big pot feeds 4–6 and saves $4–$7 per pot compared to traditional meat-based greens and up to $15 total compared to restaurant sides.
- These nutrient-dense greens are high in fiber, vitamin K, folate, and antioxidants.
What to Serve With
- Creamy slow-cooked beans (pinto, black-eyed peas, or white beans)
- Golden baked cornbread
- Optional yummy add-ins include sliced tomatoes, hot sauce, or pickled onions
Why Greens on New Year’s Day
In Southern tradition, greens symbolize money and prosperity. Their deep green color is said to resemble folded bills, making them a hopeful way to welcome abundance in the year ahead.
But beyond superstition, there’s something grounding about starting the year with greens. After holidays full of rich foods and late nights, a pot of slow-simmered greens feels like a reset — simple ingredients, steady heat, and patience rewarded.
Served with beans for abundance and cornbread for gold, New Year’s greens aren’t just about luck. They’re about intention: nourishing yourself, honoring tradition, and beginning the year rooted and steady.
Final Thoughts 🌻
While greens are great for everyday, they’re especially amazing as New Year’s food. And since my daddy was a New Year’s baby and we always had greens, beans and cornbread for good luck in the New Year, I thoroughly enjoy their nostalgic flavor. A pot of braised greens, shared with people you love, is a quiet promise—to slow down, to nourish well, and to keep showing up. Here’s to starting the year steady and sunny.
Smoky Braised Greens
Ingredients
Method
- Remove tough stems from greens and slice leaves into ribbons. Rinse thoroughly and set aside.
- In a wide pot or Dutch oven over medium heat, add onions and mushrooms with a splash of broth. Cook 8–10 minutes, stirring often, until the mushrooms release their moisture and become deeply browned and almost jammy.
- Bloom the smoke by adding garlic and smoked paprika. Stir constantly for 30 seconds until fragrant.
- Add greens, bay leaf, liquid smoke, remaining broth, and a pinch of salt. The greens will look like too much — they’ll cook down. Cover and reduce heat to low.
- Braise gently for 30–40 minutes, stirring occasionally, until greens are tender, silky, and deeply flavored. Add a splash of broth if needed.
- Remove bay leaf. Stir in apple cider vinegar, maple syrup (if using), black pepper, and red pepper flakes if desired. Taste and adjust salt.