A New Take on a New Year’s Classic
Words by Ashley Locke
Recipe by Jason LaIacona
In the South, some traditions are sacred—especially the ones that start in the kitchen. On New Year’s Day, collard greens simmering on the stove are a promise. The first bite of the year is said to bring good fortune: greens for money, peas for luck, cornbread for gold.
At Miel, one of Nashville’s most beloved neighborhood restaurants, Head Chef Jason LaIacona has found his own way to honor that ritual. His “creamed collards” are a refined, comforting twist on the classic dish. Proof that even the most time-honored traditions can evolve.
LaIacona, a proud Nashville transplant by way of New England and Chicago, didn’t grow up with black-eyed peas or cast-iron skillets. But he’s fallen for the South’s seasons, its stories, and its reverence for what grows close to home.
In true Southern spirit, Jason’s version doesn’t replace the ritual; it builds on it. Creamed collards bring a richness that feels right for winter, turning something humble into something elegant.
So as the year winds down and a new one begins, take a page from Chef LaIacona’s playbook. Slow down and let a little luck simmer on the stove.
Below, Jason shares his recipe for Creamed Collards—his take on the South’s most hopeful dish.
Ingredients:
- 1lb collards; leaves torn, stems discarded
- 6 slices of bacon, chopped up
- 1 white onion, julienne
- 4 garlic cloves
- ½ cup brown sugar
- 1/2 cup cider vinegar
- 1 cup heavy cream
- Water to cover
- Salt, to taste
Directions:
1. In a large sauce pot, begin browning the bacon over medium heat, taking care not to burn it. When it is sizzling, bubbling, and getting crispy, add the onions and begin to caramelize.
2. Once the onions are soft and have taken on a bit of color, add the garlic and fry until it becomes fragrant and turns a subtle brown.
3. Add the brown sugar and stir it into a wet caramel, coating everything. Deglaze with the cider vinegar.
4. Add your greens and toss with the caramelized ingredients. Let them cook for about one minute.
5. Cover with water and add about 2 tablespoons of salt. Bring to a boil and cook, stirring occasionally, for about 1 to 2 hours. If the greens need more time and the liquid is reducing too much—causing the greens to settle on the bottom of the pan—simply add more water and stir.
6. Once the greens are cooked through, taste your potlikker (the deeply flavorful cooking liquid left behind after simmering greens, rich with smoky drippings and seasoning) and add more salt if needed.
7. In a separate pot or wide sauté pan with deep sides, add the heavy cream and slowly reduce it by half (gently simmering to concentrate and thicken), being careful not to burn it or let it boil over.
8. Once the cream has thickened to the consistency of loose mayonnaise, pull out about half of your collards from the potlikker, being sure to strain them well (you can add more potlikker if need be, but it will be harder to reduce out later).
9. Add the strained collards to the pan with the reduced cream and toss well. Adjust the consistency by adding more cream or more potlikker. Taste and adjust seasoning if needed.
10. Enjoy with some freshly crisped bacon crumbled on top.
