Greens and Potlikker

Name: Greens and Potlikker
Yield: 4 to 6 servings
Cuisine: American
Ingredients: ¼ cup [60 ml] apple cider vinegar; 2 dried whole red peppers; 4 cups [960 ml] chicken stock or broth; 4 cups [960 ml] chicken stock or broth; 5 slices bacon; 2 ham hocks; 3 garlic cloves, thinly sliced; 1 cup [150 g] thinly sliced onion; 3 Tbsp unsalted butter; 2 lb [900 g] collard greens; Pinch of red pepper flakes; 1 tsp salt, plus more for seasoning; Vinegar pepper sauce, store-bought or homemade (see Note), for finishing

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Southern Grit

By Kelsey Barnard Clark

Published 2021

About

Ingredients

2 lb [900 g] collard greens
3 Tbsp unsalted butter

Americas
United States
Stew
Gluten-free
South America

Method

Prepare the collards by slicing down the sides of the stalks to remove the leafy greens. Chiffonade the leaves and dice the stalks. Keep the leaves and diced stalks separate.

In a medium Dutch oven over medium heat, melt the butter, then add the hocks and bacon, rendering the fat and slightly browning both. Remove the hocks and bacon. Add the diced collard stalks and the onions; cook in