It’s no secret that Southerners love their greens, but collards reach new heights of popularity during the winter months—especially on New Year’s Day. For Joe Schafer, the executive chef at Atlanta restaurant King + Duke, the holiday season wouldn’t be complete without them. His smoky recipe pays tribute to memories of cooking over fire with his family and reflects the rustic menu at King + Duke, where a 24-foot open hearth dominates the kitchen.
With smoked ham hock and lard contributing body, and doses of hot sauce and serrano chile for spice, Schafer’s greens are a comforting addition to any holiday spread. “The smoke from the fire and the black steel pot give them great flavor,” says the chef. “And that broth could cure just about anything that ails you.”