🍽️ FittestMe.aiFoodsNutrients

Cooked into a traditional potlikker Recipe

American Southern · Soup · 105 min total

Potlikker is the nutritious, flavorful broth left after cooking collard greens or other leafy greens with smoked meat. This recipe creates a rich, savory potlikker perfect for sopping with cornbread or sipping as a nourishing broth.

Ingredients

• 1 large bunch collard greens (about 1 lb), washed and stems removed
• 4 slices thick-cut bacon or 1 smoked ham hock
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups water or chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon apple cider vinegar

Instructions

1. In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in pot. (If using ham hock, add it directly to the pot.)
2. Add chopped onion to the drippings and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Add the collard greens in batches, stirring until wilted. Pour in water or broth, salt, black pepper, and red pepper flakes. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 to 1.5 hours, until greens are tender and broth is flavorful.
5. Remove ham hock (if used) and shred any meat from the bone, returning meat to pot. Crumble reserved bacon and stir in.
6. Stir in apple cider vinegar. Taste and adjust seasoning. Serve potlikker with greens as a side or strain for broth.

Tips

• For a vegetarian version, omit bacon and use smoked paprika and liquid smoke for flavor.
• Potlikker can be stored in the refrigerator for up to 5 days or frozen for 3 months.
• Serve with cornbread for dipping.

More about Cooked into a traditional potlikker →

AI estimate may be inaccurate · Terms