An essential side dish in cafes throughout the South, greens are leaves of several different vegetables. The most common ones are collard and turnip, the latter often cooked and served with little pieces of the root vegetable. While pork-averse chefs may use chicken to flavor greens as they cook, more typical pot companions are hambone or fatback.

Restaurants With This Dish

Sweet P’s Downtown Dive


Tall, gnarled-top light gold biscuit
Biscuit Head


"Dam sandwich": Ribeye steak shares space with a burger and cheese in this foot-tall sandwich
Stockyard Grill | Lunch With Cattlemen | An Alabama Best


Southside Smokehouse


City Pork


Harts Turkey Farm - Turkey Dinner
Hart’s Turkey Farm



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