Collard greens are the leafy vegetable especially associated with soul food and are commonly simmered with smoked pork.
Collards belong to the same species as cabbage, broccoli, and kale. Their thick leaves become tender through slow cooking, traditionally in a seasoned broth sometimes called potlikker. Onions, vinegar, hot peppers, ham hocks, and smoked turkey are common additions, though recipes differ widely.
The dish reflects both African and European influences in Southern foodways. Greens were affordable, productive garden crops, and enslaved African cooks adapted local ingredients to established culinary techniques. Collard greens are often served with cornbread, which can be used to soak up the cooking liquid. The vegetable is also a common part of New Year’s meals, where greens symbolize financial prosperity.