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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The first time I had Potlikker (or Pot-likker) was at the famous Mary Mac's Tea Room in Atlanta (and the waiter accidentally spilled a whole bowl of it on my friend's sweater!) Despite that introduction, I've loved it ever since. I agree that real potlikker needs to be made with smoked ham hocks, but I like this easier version that uses bacon. I guess calling it easy is up for debate, since it still takes about an hour, but substituting bacon shaves off some boiling and prep time. I've even used diced pancetta in place of the bacon with great results. Enjoy! Ingredients:
1 bunch collard greens |
3 tablespoons butter |
2 slices smoked bacon, chopped |
1/2 small onion, diced |
2 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
2 cups water |
2 cups chicken stock (or vegetable broth) |
1 teaspoon sugar |
2 teaspoons cider vinegar |
1/2 teaspoon fresh ground black pepper |
1 dash salt (optional) |
Directions:
1. Remove the thick ribs from the collard greens. Wash the greens thoroughly and chop coarsely.
2. Melt 2 T butter in a pot over medium heat and add the bacon and onion. Saute until bacon is almost done and onion is translucent, about 5 minutes. Add the garlic and crushed red pepper flakes and saute for an additional 2 minutes.
3. Add water and increase heat to high. Bring to a boil. Cover, turn heat to medium and simmer 30 minutes.
4. Stir in the broth, sugar and vinegar into the pot and bring again to a boil. Stir in the greens, allowing them to wilt a bit to make more room if necessary. Simmer over medium-low heat, partially covered, about 50 - 60 minutes, or until tender. Add additional stock or water if too much liquid boils away.
5. Check for seasoning and add pepper and the remaining tablespoon of butter. Add salt only if necessary (since the bacon and broth are salty). Ladle greens with broth into bowls and serve with hot sauce and cornbread.
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