Southern Pot Likker Greens
Tender collards simmered in a savory, umami-rich broth with smoked salt pork. The pot likker is the prize—serve it in a bowl with cornbread for dunking.
- Total time
- 25 min
- Servings
- 4
- Calories
- 145
- Protein
- 8g
Ingredients
- 1 large bunch (about 1.5 lbs) collard greens, roughly chopped
- ¼ lb smoked salt pork or bacon, diced
- 1 medium yellow onion, quartered
- 4 cups chicken or vegetable broth
- 1 tbsp apple cider vinegar
- ¼ tsp red pepper flakes
Instructions
- 1
Heat a large pot over medium-high. Add diced salt pork and cook, stirring occasionally, until edges brown and fat renders, about 4 minutes.
- 2
Add the quartered onion to the pot. Stir and cook until softened and edges turn golden, about 3 minutes.
- 3
Pour in broth and bring to a boil. Taste and season with salt and pepper.
- 4
Add collard greens in batches, stirring each batch down until wilted, about 2 minutes total.
- 5
Reduce heat to medium-low. Simmer uncovered for 12–15 minutes until greens are tender and silky.
- 6
Stir in vinegar and red pepper flakes. Taste and adjust seasoning. Serve greens in bowls with the pot likker spooned over.
Tools you’ll need
- large pot (5-quart or larger)
- wooden spoon
- knife and cutting board
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