Potlikker- the nutrition packed old school broth of the South- has been around far, far longer than I or recent broth trends have. And I’m sure there are many methods for creating it. But here are my simple instructions for a soul warming potlikker that’ll cure what ails ya (or at least make you smile).
Collard greens (one bunch or roughly 5-6 stalks)
Pork fat (Sorry, vegans. Some use ham hock; I buy the end scraps of quality butcher bacon and use a handful for this recipe)
red pepper flakes
cracked black pepper
Put a saucepan on medium-high heat, toss in your pork and let it sear and cook through while you shred the collard greens. I don’t usually bother with a knife when prepping the collards, unless I’m trying to make it look a bit prettier. The easiest method is just to strip the sides of the leaf from the main thick stalk. Then tear it into bite size pieces. My six year old loves to help with the collards and it’s an easy, hands-on way to get him involved in dinner prep! Once you’ve shredded the collards; add them to the pork. Add enough water to thoroughly cover the greens and pork. This recipe in my medium saucepan typically fills a couple of jars with potlikker when I’m done. Add the spices to taste; I add roughly a teaspoon of each. Bring to a boil and then allow to simmer until the greens are tender. Enjoy the Collards right away. Then pour the remaining broth (the potlikker) into glass jars. Allow to cool before sealing and refrigerating. When you need some warm comfort or an amazing cold remedy, pour a jar into a small saucepan, heat on the stove, and enjoy. Or for an extra special way of enjoying it’s savory goodnesss, check out my Potlikker Ramen recipe!