This week at Good Ground Co., we harvested some of the season’s most humble and powerful plants—collard greens and turnip greens. These leafy greens are more than just a Southern staple or a side dish at Sunday dinner. They’re full of nutrients, flavor, and healing potential for the body and mind.

🌿 A Gift from the Ground

Grown in healthy, chemical-free soil right here in the city, our greens are rooted in care and purpose. Collard and turnip greens thrive in cooler seasons, and when harvested at the right time, their leaves are tender, vibrant, and packed with goodness.

🥗 Why Add Greens to Your Plate?

Here are just a few of the benefits these leafy powerhouses bring:

Rich in vitamins A, C, and K – essential for immunity, eye health, and bone strength
High in fiber, which supports digestion and helps regulate blood sugar
Full of antioxidants that help fight inflammation
Support heart health with naturally low sodium and high potassium
Naturally detoxifying, supporting the liver and cleansing the body

Eating greens regularly can support everything from clearer skin to stronger bones to sharper thinking.

🍴 Simple Ways to Enjoy Them

Whether you sauté them with garlic and olive oil, simmer them low and slow with onions, or chop them into a fresh salad, greens are a versatile way to boost your daily nutrition.

Tip: A splash of apple cider vinegar or a squeeze of lemon brings out their flavor and enhances nutrient absorption!

🛒 Find These Greens at the Market

If you’re local, stop by our farmers market booth to grab a fresh bunch. Harvested with care and packed with nutrients, our greens go from ground to table with intention and integrity.

🌱 Final Thought

We believe food should nourish you—body and soul. Collard and turnip greens remind us that sometimes the most powerful things grow low to the ground, quietly gathering strength in the soil.

Until next time, eat well, stay grounded, and grow strong.

—The Good Ground Co. Team

Good Ground Southern Greens

Print Recipe Pin Recipe

Prep Time 37

Cook Time 1

Cuisine: American

Ingredients Method Notes

Ingredients

1 bunch Collard Greens
1 bunch Turnip Greens
1 Small smoked turkey or 4 slices of bacon Could use smoked ham hock
1 Medium Onion
3 Cloves of Garlic minced
1 tsp Crushed Red Pepper
1 Tbsp Apple Cider Vinegar
Salt & Pepper to taste
5-6 cups Chicken or Vegetable broth
1 tsp olive oil if not using pork

Method

Prep the greens: Remove thick stems, stack the leaves, roll tightly, and slice into ribbons.
Sauté aromatics:
If using bacon: cook in a large pot until crispy, then set aside.
If using turkey neck: brown in the pot with a little oil.
If using other pork like ham hocks: bring to a boil in water/broth
If vegetarian: skip meat and start with olive oil.
Add onion to the pot and sauté until soft (about 5 minutes). Add garlic and red pepper flakes.
Add the greens a handful at a time, stirring as they wilt down.
Pour in broth or water and return meat to the pot (if using). Bring to a boil.
Reduce to a simmer, cover, and cook 45–60 minutes, or until greens are tender and flavorful.
Stir in apple cider vinegar and season with salt and pepper to taste.
Serve hot with cornbread and enjoy!

Notes

Vegetarian option: Skip the meat and add 1 tsp smoked paprika for depth. Use vegetable broth for added richness.
Storage: Leftovers keep well in the fridge for up to 3 days. The flavor deepens over time!
Bonus tip: Save the potlikker—the broth left behind—for sipping or cooking rice or beans.

Good Ground Co.

Some of the Most Nourishing Greens: Collards and Turnips