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Double Potlikker Greens




Source of Recipe


Southern Living 2024 Annual


Recipe Introduction


I tried this recipe because I was intrigued about having a decent amount of potlikker to use for other recipes that were in the same article. I made the recipe in the IP and I ended up with 2 1/2 cups of extra potlikker. Honestly, the greens were not as good as my regular IP ones and more complicated. But I can certainly use the idea of adding increased liquid so to have extra potlikker.


Recipe Link: https://www.southernliving.com/double-potlikker-greens-8419004

List of Ingredients




2 thick-cut bacon slices, chopped (about 1/2 cup)
1 large yellow onion, sliced (about 3 cups)
5 medium garlic cloves, smashed
1 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper
1/4 tsp. crushed red pepper (optional)
1/3 cup bourbon
1 Tbsp. dark brown sugar
1 large bunch fresh collard greens (about 1 lb.), stemmed and chopped (about 8 cups)
8 cups unsalted chicken stock
2 lb. smoked ham hocks (2 to 3 large hocks)
2 fresh bay leaves
2 tsp. apple cider vinegar, plus more to taste


Recipe



Heat a Dutch oven over medium heat. (I did this in an IP). Cook the bacon, stirring occasionally until it is fully browned – 5-7 minutes. Remove from the pan and drain on a paper towel. Leave the fat in the pan.

Turn the heat to medium-high. Add the onions to the pan and cook, stirring occasionally, until the onion is soft and lightly browned – about 10 minutes. Add the garlic, salt, black pepper, and red pepper (if desired). Continue to cook about 1-2 minutes – do NOT let the garlic burn. Add the bourbon and the sugar and scrape to deglaze the pan from cooking the bacon and the onion. Add the collard greens and stir to coat them. Add the chicken stock, ham hocks, and bay leaves. Bring to a simmer and then reduce the heat to low. Cover and simmer, without stirring, for about 1 1/4 hours – the greens should be perfectly tender and the likkor very flavorful. Take off the heat and stir in the vinegar.

Remove the bay leaves and discard. Let the ham hocks cool slightly and remove the meat and shred it. Place the meat in the collards. Taste and season the potlikker with any needed salt, pepper, and vinegar. Offer additional vinegar and the crumbled crisp bacon when you serve them.

Serves 8