The Timeless Southern Tradition of Collards and Cornmeal Dumplings

A NORTH CAROLINA celebration of heritage, flavor, and family gatherings

An icy, white, frost-covered garden in Eastern North Carolina means one thing: collards. These deep green, hearty greens touched by winter’s chill are sweeter and more tender after the first frost, making them a centerpiece for Thanksgiving, Christmas, and New Year’s feasts across the South.

Collards were originally brought to America by enslaved people, who grew and prepared them as sustenance. Over time, they became a cherished staple of Southern cuisine—beloved not just for their flavor, but for the heritage they carry.

The holidays are about more than food; they’re about family, fellowship, and tradition. The scent of the kitchen on a holiday morning—roasting turkey, boiling ham, candied yams, sweet corn pudding, and fresh-baked dinner rolls—creates an unforgettable sensory experience. And no Southern holiday meal would be complete without a large pot of collards, slow-simmered with pork until fork-tender, served alongside hand-formed cornmeal dumplings.

These dumplings, boiled right on top of the greens, are the pièce de résistance. And for the brave of heart, the pot liquor—known locally as “likker”—is a sacred treat, served steaming hot in a cup, rich with the essence of pork and greens.

Meals are served family-style, with guests piling plates high and diets forgotten for the day. The table groans under the weight of meats, sides, and of course, collards. The perfect finishing touch? A bottle of hot pepper vinegar, spiked with dried cayenne and tangy apple cider vinegar, passed from hand to hand.

On New Year’s Day, a different kind of magic happens. Collards, black-eyed peas, and pork are served together—each symbolizing prosperity: collards for money, peas for luck, and pork for progress. The same dumplings return, and the pepper vinegar is close at hand.

No monarch in any palace has ever eaten finer. This is the taste of North Carolina—farm fresh, full of love, and passed from generation to generation.

Recipes

Collards and Cornmeal Dumplings

For the Collards:

• 5 lbs collard greens (preferably touched by frost)

• Corned pork ribs, neck bones, pork chops, or 1 smoked ham hock

• 2 tsp Anne’s Chicken Base

• 2 pinches baking soda

• Large pot

  
  

Instructions:

1. In a large pot, boil the pork or ham hock for 1–2 hours to create a rich, seasoned broth.

2. Remove meat and set aside.

3. Wash collards thoroughly. Trim and discard stems, then add the greens to the seasoned water.

4. Add chicken base and baking soda.

5. Bring to a boil, then reduce heat and simmer until the collards are fork tender.

6. Drain, chop, and serve with the meat and dumplings.

For the Cornmeal Dumplings:

• 1 to 1½ cups Abbitt’s white, unbolted, fine-ground cornmeal

• 3–4 Tbsp plain flour

• Salt to taste

• Water

  
  

Instructions:

1. In a bowl, combine cornmeal, flour, and salt.

2. Slowly add water until a dough forms that holds its shape.

3. Form dough into patties.

4. When collards are nearly done, place dumplings gently on top and let cook for 30 minutes.

5. Serve with collards and seasoned meat.

Black-Eyed Peas

Ingredients:

• 1 or 2 (1 lb) bags dried black-eyed peas

• 1 large Tbsp Anne’s Chicken Base

• 1 large smoked ham hock

Instructions:

1. In a large pot, combine peas, chicken base, and ham hock.

2. Add enough water to just cover ingredients.

3. Bring to a boil, then reduce to a low simmer.

4. Cook until peas are tender, about 1–1.5 hours.

Hot Pepper Vinegar

Ingredients:

• 1 clean, empty glass liquor bottle (or similar)

• Dried whole cayenne peppers

• Apple cider vinegar

  
  

Instructions:

1. Fill bottle with dried cayenne peppers, leaving about 1½ inches at the top.

2. Fill with apple cider vinegar until peppers are fully submerged.

3. Cap the bottle tightly.

4. Let sit for a few days for flavors to meld.

5. Serve over collards or your favorite greens.

Chef's Note: Always use dried peppers. Fresh ones can ferment and cause the bottle to explode!

From the first frost to the final bite, these dishes tell the story of generations—of resilience, flavor, and Southern hospitality. Whether it’s Thanksgiving, Christmas, or the start of a new year, collards and dumplings remind us of what matters most: family, food, and the ties that bind.

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About the Author

Cecil Cherry is a native North Carolinian who graduated from East Carolina University and retired as a law enforcement officer from the North Carolina State Bureau of Investigation. He enjoys outdoor pursuits, traveling to North Carolina wineries with his wife Pam, and sharing the bounty of field to plate with friends and family. He is established outdoors and travel writer; his words can be seen in publications ranging from Feathers and Whiskey, Porch and Prairie, and Modern Clubman to The Southern Voice, On the Fly, and Strung.