Soup

Potlikker

Okay…

What is Potlikker?

By definition, it is the juices left over from making collard greens and it is supposed to be very good for you

I came across a soup version of Potlikker years ago and we loved it

I have since adapted it to my needs, more then once wanting to call it Pot “Licker” because it is so delicious

My daughter claims it is her favorite soup (I like hearing that)

This is also a great recipe for utilizing some left overs

We had a spiral ham for dinner and there is always a leftover bone.  The bone typically still has meat clinging to it, which is perfect (waste not, want not)

We are serving this Potlikker soup over pasta, so cook up a pound of your favorite, according to the directions , drain and set aside

So you will need a shank of ham, or 4 smoked ham hocks, 1 carrot, 1 onion and 1 celery stalk

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I like to put all this in a large pot.  No need to peel the carrots or onion, just cut them as the vegetables will be discarded

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Next up, you will need 1/4 cup red wine vinegar, 1 tablespoon of sugar, 1 tablespoon of hot sauce, 1 teaspoon of black peppercorns, 2 garlic cloves chopped and 3 bay leaves

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Add your ingredients to the pot

Pour in 8 cups of water, cover, bring to a boil, then reduce heat to a simmer and cook for 2 hours

Now your going to have a really great stock and delicious ham for your Potlikker

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Once done, strain your stock and set aside

Pick your ham meat off and set aside, discard the bones.  This yielded around 4 cups of ham

Discard the veggies

This whole part can be done ahead of time

Now we are going to start anew

You will need 1 medium onion (I had a red), 3 bacon slices, 2 garlic cloves, kosher salt and ground black pepper and your picked ham

Give your onions, garlic and bacon a chop

Start browning your bacon for 6-8 minutes over medium heat

Next add in your onions and garlic, sprinkle with salt and pepper and sweat them down for about 10 minutes

Next add in your ham and give everyone a stir and heat for 5 minutes

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Now for some greens

Soak your collard greens in water and rinse to remove any excess dirt or grit

Cut the main stem out, overlap the leaves and start cutting cross wise

You then cut down the center to get smaller strips

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Add your collard greens to the pot along with your reserved stock

Cover and bring to a boil, reduce heat and simmer around 20-25 minutes

That’s looking good!

I like to add 1 tablespoon of red wine vinegar at the end

The acid really compliments the richness of the broth

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Put a scoop or 2 of your favorite pasta in a bowl and ladle Potlikker over it

Deliciously comforting!

We serve this with a sprinkle of crushed red pepper and shredded parmesan cheese!

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Enjoy!!!

Simply Sundays! ~ Potlikker

  • Servings: 4-6
  • Difficulty: Medium
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Ingredients

For the Stock

1 left over ham bone with meat (or 4 smoked ham hocks)

1 onion

1 carrot

1 celery stalk

1/4 cup of red wine vinegar

1 tablespoon of sugar

1 tablespoon of hot sauce

1 teaspoon of black pepper corns

2 garlic cloves

3 dry bay leaves

8 cups of water

For the soup

reserved stock and ham

1 medium onion chopped

3 slices of bacon chopped

2 garlic cloves chopped

1 bunch of collard greens, cleaned, stem removed and chopped

kosher salt

ground black pepper

1 tablespoon of red wine vinegar (optional)

crushed red pepper (optional)

shredded parmesan (optional)

1 pound box of your favorite pasta

Directions

Cook 1 pound of your favorite pasta according to the directions.  Drain and set aside

Add your left over ham bone or hocks to a sauce pan.  Add in 1 carrot, 1 celery stalk, 1 onion, 2 garlic cloves, 1/4 cup of red wine vinegar, 1 tablespoon of sugar, 1 tablespoon of hot sauce, 1 teaspoon of black pepper corns, 3 dry bay leaves and 8 cups of water

Cover and bring to a boil.  Reduce heat to a simmer and cook for 2 hours

Remove from heat and strain, reserving the stock.  Pick meat from bones and reserve Discard the bones and veggies

Chop 1 medium onion, 2 garlic cloves and 3 slices of bacon.  Brown your bacon in a saucepan for 6-8 minutes.  Add in your onions and garlic, sprinkle with kosher salt and ground black pepper.  Sweat them down for 10 minutes.  Add your ham back in and stir to mix.  Cook another 5 minutes

Soak and rinse 1 bunch of collard greens in cold water to remove any excess dirt or grit   Cut out and discard the main stem.  Layer the leaves on top of each other and cut cross wise.  Then cut down the center

Add collard greens to the pot along with your reserved stock.  Cover and bring to a boil Reduce heat to a simmer and cook 20-25 minutes.  Add in 1 tablespoon of red wine vinegar.  Season with salt and pepper to taste

Place 1 -2 scoops of pasta in a bowl.  Ladle Potlikker over the noodles.  Sprinkle with crushed red pepper (optional) and shredded parmesan cheese (optional)

© Simply Sundays 2016
All rights reserved

Tools used to make this recipe

Simply Bamboo Cutting Board

Pyrex 3-Piece Glass Measuring Cup Set

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