The potlikker has tons of flavor thanks to the inclusion of savory ham hocks and goodchicken stock.
you’re able to certainly customize the seasoning on these greens in other ways too.
Just dont skip the apple cider vinegar; it helps brighten the dish.
Credit:Greg DuPree, Food Stylist: Micah Morton, Prop Stylist: Kathleen Varner
Ingredients
2Tbsp.olive oil
1large(12 oz.
each)collard greens bunches, stemmed, halved lengthwise, and cut crosswise into 1/2-in.
Add onion; cook, stirring occasionally, until softened and lightly browned, about 10 minutes.
Add greens, stirring to coat.
Add stock, ham hocks, and bay leaves; bring to a simmer over medium-high.
Carefully transfer hocks to a cutting board; let cool slightly, about 5 minutes.
Remove and discard skin.
Using a fork, shred meat.
Return shredded ham to greens mixture in Dutch oven, and stir to combine.
If serving right away, skip to Step 4.
Let cool to room temperature, about 1 hour.
Transfer greens mixture to an airtight freezer-safe container.
Store in freezer up to 6 months.
Transfer container to refrigerator until greens mixture is thawed, about 24 hours.
Remove greens mixture from container, and transfer to a large Dutch oven.
Cook over medium-high, stirring often, until heated through, about 15 minutes.
Stir in apple cider vinegar, if desired.
Season with additional salt to taste.
