Food and Recipes Veggies Greens Collard Greens Double-The-Potlikker Greens 4.5 (2) 2 Reviews One pot of greens, double the potlikker gold. By Jasmine Smith Published on January 12, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Save Rate PRINT Share Close Photo: Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster Active Time: 25 mins Total Time: 1 hr 45 mins Servings: 8 Jump to recipe If you're eating your greens and leaving behind the potlikker, you are missing out on a world of flavor. Infused with a rich symphony of tasty ingredients, the salty cooking liquid that's created when cooking greens is a byproduct to some, but to me, it’s the best part. This greens recipe was created with that very idea in mind—we’ve increased the stock and seasoning agents to yield plenty of flavorful potlikker that can be used to dial up the flavor of any number of dishes, from cornbread and boiled peanuts to clams, pasta, rice, and even Bloody Marys. If you’re just making greens for New Year's, consider adding this recipe to your regular rotation; greens are an essential side dish with pork chops, fried chicken, meatloaf, salmon, or just on their own with a pile of black-eyed peas and a generous wedge of cornbread. Cook Mode (Keep screen awake) Ingredients 2 hickory-smoked 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 Directions Heat a large Dutch oven over medium. Add bacon, and cook, stirring occasionally, until browned and crisp, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate to drain. Do not wipe Dutch oven clean. Add onion to drippings in Dutch oven, and cook over medium-high, stirring occasionally, until onion is softened and lightly browned, about 10 minutes. Stir in garlic, salt, black pepper, and, if desired, crushed red pepper. Cook, stirring often, until garlic is lightly toasted, 1 to 2 minutes. Add bourbon and sugar, stirring to release any browned bits from bottom of Dutch oven. Add collard greens, stirring to coat. Stir in chicken stock, ham hocks, and bay leaves. Bring to a simmer over medium-high; reduce heat to low. Cover and simmer, undisturbed, until collard greens are tender and liquid has concentrated in flavor, about 1 hour, 15 minutes. Remove from heat, and stir in vinegar. Remove and discard bay leaves. Transfer ham hocks to a cutting board, and let cool slightly, about 10 minutes. Use a fork to shred meat from ham hocks. Discard bones and skin. Return shredded ham hocks to Dutch oven with collard greens, or reserve for another use. Season potlikker with additional salt and vinegar to taste. Top with cooked bacon, and serve. (Note: If preparing collard greens and potlikker for later use, let cool to room temperature, about 1 hour. Pour cooled greens through a fine mesh strainer set over a large bowl. Transfer greens to an airtight container. Skim and discard as much fat as possible from strained potlikker, and transfer liquid to another airtight container. Store greens, potlikker, and reserved shredded ham hocks in refrigerator up to 5 days or in freezer up to 3 months.) Rate It Print