Southern Collard Greens with Potlikker

Potlikker—the savory broth left after long-simmered greens—is a treasured Southern soul-food staple. Collards wilt low and slow with smoked ham hock or turkey wing, then finish bright with vinegar and chili heat.

Serves 6 · 20 min prep · 90 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 2 large bunches collard greens, stemmed and choppedProduce
• 1 smoked ham hock or turkey wingMeat
• 1 onionProduce
• 3 cloves garlicProduce
• 2 tbsp apple cider vinegarPantry
• 1/2 tsp red pepper flakesSpices
• 4 cups chicken broth or waterPantry
• to taste salt and pepperSpices
• 1/2 tsp sugar pinch optionalPantry

Instructions

1. 1Simmer smoked meat with onion and garlic to start a potlikker.
2. 2Add collards in batches; wilt down.
3. 3Season with vinegar, chili, salt.
4. 4Cook low until silky-tender.
5. 5Serve greens with potlikker and cornbread for dunking.