You won’t want to waste a drop.
I grew up eating greens, but they never meant much to my palate.
Then I had Danas greens.
Credit:Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Why are these SO good?
I asked her, between slurps.
Her secret: tossing in a few smoked turkey wings for extra flavor.
Me with my greens guru, Dana Stinson.Credit:Josh Miller
Taking my inspiration from Danas smoky greens, I began my potlikker journey in earnest.
Im sharing five best practices for better potlikker.
Lets get startedweve got a long, slow simmer ahead of us.
I like peanut oil because it feels more Southern to me.
I season along the way; a sprinkle of salt helps the onions release moisture, which prevents sticking.
I love adding bourbon for two reasonsits Southern, and the sweetness tempers the earthy bitterness of the greens.
Use A Melange of Greens
You cant makegreenswithout the greens!
On rare and special occasions, Ill use greens from the farmers markettheyre incredibly rich in flavor.
But mostly I used super-convenient bagged greens that are pre-rinsed and chopped.
I like to use the holy trinity of Southern greenscollards, turnips, and mustards, in that order.
Supercharge The Broth
This is where things get really fun.
Add A Finishing Touch
How long you let the greens simmer is up to you.
I keep the heat low, so theres a gentle simmer, not a roiling boil.
I like my collards with a little bite, but thats totally up to you.
Nows your chance to take a taste and fine-tune the flavor.
I like to start by adding about a splash of apple cider vinegara little more than a teaspoon.
Stir it in, taste, and then add salt as needed.
And heres the best partgreens and potlikker only get better as they sit.
