The holidays have a sound, and it’s not just jingling bells. For me, it’s the sweet melody of greens simmering on the stove — quietly doing what they’ve done for generations: filling the house with comfort, memory, and meaning.
Collards, turnips, mustards, kale, spinach — greens of every kind have earned a permanent seat at the holiday table for many Black families. They’re not optional. They’re expected. Required. The only question is how they’re prepared, not whether they’ll be served.
Why Greens Became a Staple
Greens didn’t just show up on our plates by chance. They came out of necessity, resilience, and creativity. Enslaved Africans took what was available, often what was discarded, and transformed it into nourishment. Leafy greens were inexpensive, accessible, and filling. Over time, they became symbolic of survival, prosperity, and care.
Today, greens still represent abundance. In many families, they’re said to bring good luck and money in the new year. Even without superstition, they offer something equally valuable: nourishment for the body and the soul.
Soul Food That Loves You Back
Greens are low in calories and packed with nutrients — fiber, vitamins A, C, and K, iron, calcium, and antioxidants. They support heart health, digestion, bone strength, and inflammation reduction. In other words, this is one soul food tradition that honors both your history and your health.
And let’s be honest — when seasoned with intention, greens don’t feel like “health food.” They feel like home.
Let’s Talk Greens — Everyone Has an Opinion
Greens might unite us, but how we prepare them? That’s where the real debates begin.
- Do you wash your greens if the bag says “pre-washed”?
(And if you do, how many times — twice, three times, until the grit confesses its sins?) - Stem in or stem out?
Some swear the stems add flavor and texture. Others remove them with surgical precision. - How do you cut them?
Shredded? Chopped? Torn by hand? Or rolled up tight and sliced just right? - How long do they cook?
Thirty minutes? An hour? Until they’re “tender but not tired”? And how do you know when they’re done — taste, texture, instinct, or ancestral whisper? - What’s your seasoning story?
Are you still using salt pork, bacon, or fatback? Smoked turkey? Turkey necks? Or are you seasoning with onions, garlic, herbs, and love — no meat required? - Do you mix your greens or keep them separate?
Collards and kale together? Turnips on their own? Spinach added at the last-minute? - Sugar or no sugar?
A pinch? A sprinkle? Or absolutely not? - Do you cook them ahead of time?
Many say greens are even better the next day, once the flavors have had time to get acquainted.
And finally — perhaps the most sacred question of all:
What Do You Call the Juice?
Pot liquor. Pot likker. That rich, savory liquid left behind once the greens are gone — the part you never throw away. Especially not when cornbread is involved.
Because let’s be clear:
Can you really have greens without cornbread? (I can. That’s just me.)
How Do You Serve Yours?
Straight from the pot? With chopped onions on top? Hot sauce? Pepper sauce? Vinegar? Chow chow? Cha-cha? Or a family-made condiment no one else quite understands, but everyone loves?
Greens aren’t just food. They’re storytelling. Greens usually tell you two things: who taught you how to make them — and who you were trying to love with that pot.”
Maybe It’s Time to Eat Them More Often
As we gather around holiday tables this season, greens remind us that tradition doesn’t have to be unhealthy to be meaningful. They show us that some of the foods rooted in our past still serve us well in the present.
Maybe greens shouldn’t be reserved just for Christmas, New Year’s, or Sunday dinner. Maybe they deserve a place on our plates all year long — as a regular reminder that soul food can nourish, heal, and connect us across generations.
Let’s Keep the Conversation Going
Who makes the best greens in your family?
What’s your must-have seasoning?
And what makes your greens unforgettable?
Share your favorite greens recipe — or the name of the person who taught you how to make them — let’s honor the stories simmering behind this beloved dish.
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Michelle Petties is a TEDx speaker, Food Story coach, and award-winning memoirist. After gaining and losing 700 pounds, Michelle discovered the secret to overcoming stress and emotional overeating. Her free workbook, Mind Over Meals, reveals her core principles for losing weight and keeping it off.
Who makes the best greens in your family?
It’s a tie between my cousin and my sister-in-law. Every Thanksgiving, we’d ask one or the other to bring a pot of collard greens. They’re both that good.
What’s your must have seasoning?
Applewood smoked salt 😊. I first used it when I tried a vegetarian Southern collard greens recipe inspired by Divas Can Cook. I always cook a recipe exactly as written the first time, then tweak it based on feedback and that smoked salt stuck. Now it’s a staple. Depending on my mood, who I’m cooking for, and how much time I have, I’ll either keep it vegetarian or go classic with smoked turkey or neck bones.
What makes your greens unforgettable?
Two things: flavor and efficiency. Using the Instant Pot cuts the cooking time way down, and the applewood smoked salt adds a deep, smoky flavor that makes you barely miss the meat. I’m not giving up on smoked meats forever. I just enjoy exploring different ways to cook greens and letting the flavors shine in their own way.