New Year's Day Charred Greens and Crispy Salt Pork Buckwheat
Buckwheat groats cooked in rendered salt pork fat, topped with charred mustard greens and crispy salt pork pieces. A modern take on the Southern tradition of eating greens on New Year's Day for luck and prosperity, with deep, smoky flavors and satisfying texture contrast.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 5 min
- Total
- 55 min
- Makes
- 4 servings (about 1¼ cups each)
Steps
Before you start
- Measure buckwheat and broth before you begin so they're ready to go.
- Cut salt pork into ¼-inch cubes and separate mustard greens from stems.
- Have a large cast-iron or heavy skillet ready for charring the greens.
Render salt pork fat
- Place the cubed salt pork in a large heavy skillet and set over medium-low heat.
- Cook for 8–10 minutes, stirring occasionally, until the fat renders and the pork pieces are golden and crispy.
- Use a slotted spoon to transfer the crisped pork to a paper-towel-lined plate, leaving the rendered fat in the skillet.
+ Show details− Hide details
Ready when: Pork pieces are golden brown and crisped; fat pools at the bottom of the skillet
Tip: Salt pork is a cured product and is safe to eat when rendered until crispy. Don't rush—low heat ensures even crisping without burning the fat.
Toast buckwheat groats
- Add the buckwheat groats to the rendered salt pork fat in the skillet, stirring constantly over medium heat for 2–3 minutes.
- The groats should smell nutty and toasted and be evenly coated in fat.
+ Show details− Hide details
Ready when: Groats smell nutty and fragrant; they're lightly golden and coated in fat
Tip: This step builds deeper flavor and keeps the buckwheat from becoming mushy.
Simmer buckwheat
- Pour the broth into the skillet, stirring to dislodge any groats stuck to the bottom.
- Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15–18 minutes.
- The buckwheat is done when the liquid is mostly absorbed and the grains are tender but still hold their shape.
+ Show details− Hide details
Ready when: Liquid is mostly absorbed and buckwheat grains are tender
Tip: Check at 15 minutes; if liquid remains, simmer 1–2 minutes more uncovered. Don't stir during simmering.
Char the mustard greens
- While the buckwheat cooks, heat a second large skillet over medium-high heat until it just begins to smoke.
- Working in batches if needed, add the mustard green pieces and let them sit undisturbed for 2–3 minutes until the bottoms char and blacken.
- Stir, spread them out again, and cook another 2–3 minutes until wilted and deeply charred.
- Transfer to a bowl.
+ Show details− Hide details
Ready when: Greens are wilted with dark charred spots; they smell slightly smoky
Tip: Don't stir constantly—let the greens sit to develop char and deep flavor. High heat and dry pan are key.
Finish and assemble
- Once the buckwheat is tender, stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the charred greens back to the skillet with the buckwheat, pour in the red wine vinegar, and fold everything together gently.
- Season to taste with kosher salt and black pepper.
- Top with the crispy salt pork pieces and serve warm.
+ Show details− Hide details
Ready when: Ingredients are combined, flavors are balanced, and dish is warm throughout
Tip: The vinegar adds brightness to the rich, smoky flavors—don't skip it or reduce it.
Good to know
Tips
- Buckwheat is naturally gluten-free and pairs beautifully with the assertive flavor of charred mustard greens. The salt pork ties it all together with savory depth.
- For extra richness, stir a knob of butter into the finished buckwheat just before serving.
- Mustard greens are traditionally eaten on New Year's Day in the South for luck and prosperity. The charring here adds modern sophistication while honoring that tradition.
- This dish is hearty enough to serve as a main course alongside roasted chicken or ham, or as a generous side for other proteins.
Make ahead
Buckwheat can be cooked and refrigerated up to 2 days ahead. Reheat gently in a skillet over low heat with a splash of broth. Char the greens fresh just before serving for the best texture and flavor.
Storage & reheating
Store covered in the refrigerator for up to 3 days. Reheat in a covered skillet over low heat for 5–7 minutes, stirring occasionally and adding a splash of broth if it seems dry. The crispy salt pork is best enjoyed fresh but can be stored separately in an airtight container for up to 2 days and rewarmed in a low oven.
Substitutions
- salt pork, skin removed → 6 oz (170 g) bacon, cut into ¼-inch pieces. Renders more quickly (about 6 minutes) and adds smokiness instead of the savory, subtle flavor of salt pork. Reduce total cooking time by 2–3 minutes.
- fresh mustard greens → Collard greens or kale. Both wilt and char beautifully. Remove thick stems from kale; collards may need 1 extra minute of charring due to thicker leaves.
- buckwheat groats (hulled, unroasted) → Farro or pearl barley (1.5 cups / 300 g). Both cook in similar time and develop nutty flavor when toasted. Increase broth to 3.5 cups (840 ml) for farro or barley.
- red wine vinegar → Apple cider vinegar or sherry vinegar. Both add acidity and depth. Use the same amount (2 tbsp / 30 ml).
