In Georgia, New Year’s Day doesn’t just announce itself—it simmers, filling homes with an earthy aroma that signals tradition is officially underway. While resolutions and renewed promises are being scribbled on paper only to later be forgotten and abandoned altogether, collard greens are slowly cooking on the stove, doing what they’ve done for generations in the South—feeding families and setting the tone for the year ahead.
Collard greens are a vegetable, not a fruit, and more specifically a leafy green vegetable in the Brassica oleracea family, which includes cabbage, broccoli, kale, and Brussels sprouts. According to the University of Georgia Extension, collards are one of Georgia’s most critical cool-season crops. They tolerate frost, produce over long harvest windows, and grow reliably during months when many gardens sit idle. Nutritionally, they are rich in vitamins A, C and K, as well as calcium and fiber, making them nutritious, practical and enduring.
While collards feel inseparable from Southern kitchens, they did not originate in Georgia. Their cultivation dates back thousands of years to the eastern Mediterranean and Asia Minor. They arrived in the American South through European settlers and the agricultural knowledge of enslaved Africans, whose influence shaped how greens were grown, cleaned, seasoned, and preserved. By the 1700s, collards were firmly established in Georgia gardens, where the climate proved especially favorable.
Cold weather plays a significant role in why Georgia collards are so valued. When collard greens are exposed to the CSRA’s cool temperatures and light frosts, starches within the leaves convert into simple sugars. This natural process helps protect plant cells from cold damage and results in a sweeter, less bitter flavor. Cooler temperatures also slow the production of bitter compounds while strengthening leaf structure, allowing the greens to withstand long cooking without breaking down. Thanks to Georgia’s mild winters and bright sunlight, collards thrive without the need for a greenhouse.
That hardiness is part of why collards became tied to New Year’s Day. The deep green leaves are often said to resemble folded money, symbolizing prosperity in the coming year. Historically, however, the meaning came from reality rather than superstition. If a household had collards to cook in January, it meant food was available, and winter planning had paid off. Over time, that practicality became tradition.
The organically grown collards featured here were provided by Georgia farmer Jimmel Hargrove, who can often be found weekly selling his organically grown produce at pop-up locations throughout the CSRA. Collard greens remain a staple crop for many small-scale farmers in the region, valued for their reliability and steady demand.
That same sense of community was on display several weeks ago at Diamond Lakes Park, where a collard green giveaway provided fresh greens to residents. Events like this highlight how deeply collards remain woven into everyday life in the CSRA—not just as a New Year’s dish, but as a food that continues to bring people together across seasons.
The cooking method for the pictured cooked collard greens was inspired by “A Southern Feast: Satterwhite Family Recipes – A Collection of Recipes from Satterwhite’s Restaurants”, written by Maria Satterwhite Warren. The book preserves recipes from Satterwhite’s, a state-renowned Southern restaurant once located in the Atlanta area and known for its classic homestyle cooking, drawing diners from across Georgia and the Southeast.
For this preparation, the collard leaves were removed from their thick stems before being rinsed several times in cold water to remove grit. After being thoroughly rinsed, the leaves were rolled and cut into ribbons. In a large stockpot, one box of liquid chicken stock and two cups of water were brought to a steady simmer. The collards were added along with one whole stick of unsalted butter, two smoked turkey necks and two garlic cloves. No additional seasonings were used. The pot was covered with a lid and cooked on medium heat for three and a half hours.
Using a lid is paramount when cooking collard greens. Trapped steam allows the leaves to soften evenly, while sufficient cooking time prevents the tough, undercooked texture that collards are known for when prepared in a rush. Slow heat breaks down their fibers, producing the tender greens Southern cooks expect. The smoked turkey necks add depth, the butter smooths bitterness, the garlic balances the broth, and the long simmer does the rest.
Collard greens are traditionally paired with other New Year’s foods in Georgia. Black-eyed peas represent luck and prosperity, a tradition rooted in West African foodways. Pork symbolizes moving forward and was historically one of the most reliable winter proteins after fall hog slaughter. Cornbread represents sustenance and abundance, tied to the long-standing importance of corn in Southern agriculture. According to UGA Extension, these foods reflect what Georgia families historically relied on during winter—foods that lasted, nourished, and sustained households until spring.
In Georgia, collard greens are familiar, dependable and closely tied to the land and the people who grow them. And when they’re simmering on New Year’s Day, it’s a clear sign that the new year has begun.
Nick Lovett is an independent journalist with over 20 years of experience in news media and marketing. A former writer for Aiken Standard and Fort Gordon’s Signal newspaper, she focuses on human interest stories that highlight resilience, community and positive change.
