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Collard Greens + Pepper Sauce + Potlikker

Source of Recipe

From "Southern Living: A Southern Gentleman's Kitchen"


Recipe Introduction

"When I was a kid, Mama used to make a big ole pot of greens during the afternoon for supper that evening. I loved to douse my greens with pepper sauce, which I'd shake on everything from greens to black-eyed peas and barbecue. I also like sopping up the potlikker with hot cornbread or muffins. You can substitute mustard or turnip greens for the collard greens. When time permits, it's best to make the pepper sauce several days or weeks in advance to give the peppers time to flavor the vinegar."

List of Ingredients

◦  4 cloves garlic
◦  6 hickory-smoked bacon slices, coarsely chopped
◦  1 medium Vidalia or sweet onion, coarsely chopped
◦  1 quart chicken stock or reduced-sodium chicken broth
◦  1 tablespoon apple cider vinegar
◦  3 pounds fresh collard greens, washed, trimmed, and coarsely chopped
◦  1 teaspoon kosher salt
◦  Pepper Sauce


Recipe

Smash garlic using flat side of a knife.
Place a large Dutch oven over medium-high heat 1 minute or until hot; add bacon, and cook, stirring occasionally, 6 minutes or until crisp. Add onion and smashed garlic, and sauté 5 minutes or just until tender.

Add stock and vinegar, and bring to a light boil. Stir in greens, and return to a simmer.

Cover, reduce heat to medium-low, and simmer, stirring occasionally, 2 hours or until greens are tender and fully cooked. Stir in salt. Serve with pepper sauce.


Serves 8



Pepper Sauce:

◦  2½ cups white vinegar
◦  2 tablespoons sugar
◦  ½ teaspoon kosher salt
◦  20 assorted fresh peppers, such as serrano and jalapeño peppers


Bring vinegar, sugar, and salt to a boil in a small saucepan over medium-high heat.

Meanwhile, pack peppers tightly into three clean, sterilized pint-size canning jars. Pour enough hot vinegar mixture over peppers to cover completely, filling to 1 inch from top. Cover at once with metal lids and screw on bands. Cool to room temperature (about 2 hours).

Chill at least 24 hours before serving; refrigerate up to 2 weeks.


Makes 3 pints