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 a leftover ham shank

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There always seems to be left over ham after a Holiday meal or Sunday dinner

Now I know what your thinking… What am I going to do with this?

What we are going to do is transform this into a completely new and amazing meal!

There is a lot of meat clinging to this shank and to me a bone with any meat on it spells stock

We will need 2 carrots, 1 onion and 1 celery stalk along with the left over ham shank

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Give everyone a rough chop

No need to peel these as there are just to flavor the stock and will be disgarded

By the way, you can make this stock a day ahead to make life easier

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Add the ham bone and veggies into a large pot

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

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Smash the garlic and add it to the pot along with the rest of the ingrdients

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You basically want to cover as much of the ham as you can with water

The amount of water will change depending on the size of the ham

We used 16 cups of water for this

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Cover and bring to a rapid boil over medium heat

Reduce to a simmer and cook for 2 hours or until the liquid is reduced by half

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Strain the pot reserving the ham and stock

Discard everything else

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We ended up with 8 cups of this beautiful and flavorful stock!

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Pick off all the ham and discard any fat and bones

The meat closet to the bone becomes so tender and delicious you are going to love it

Set the ham aside

Now it is time to make some Potlikker!

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

We are going to start with some similar ingredients for the soup as we did for the stock

We will need 1 onion, 2 garlic cloves, 4 slices of bacon and 2 teaspoons each of kosher salt and ground black pepper

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Peel and chop the onion and garlic and chop up the bacon

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Heat 2 tablespoons of olive oil in a large pot over medium heat

Add in the bacon

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Render the bacon down 4-6 minutes until nice and browned

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Next add in the onions, garlic and salt and pepper

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Sweat these down 6-8 minutes stirring occasionally

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Now this is a southern inspired dish and if we are talking southern we will need some greens

And when I think of southern greens I think collard greens!

Here we have 1 bunch

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You want to soak these in some cold water and give them a good rinse to remove any dirt or grit

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Pat the leaves dry, flip them over so you are at the back and remove the stem by cutting a v pattern on both sides

Once the stems are removed stack the leaves and cut down the center

Then chop along the length

Repeat until they are all chopped

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Add the ham back into the pot with the onion and bacon and stir to combine

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Add in the collard greens and stir to combine

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Add in the reserved stock

Cover and bring to a rapid boil, then reduce to a simmer and cook 20-25 minutes

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Looking good!

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We like to stir in 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: 6-8
  • Difficulty: Medium
  • Print

Ingredients

For the Stock

1 left over ham bone with meat

1 onion

2 carrots

1 celery stalk

1/4 cup of red wine vinegar

1 tablespoon of sugar

1 tablespoon of hot sauce

2 teaspoon of black pepper corns

2 garlic cloves

3 dry bay leaves

16 cups of water

For the soup

reserved stock( around 8 cup)

reserved ham

2 tablespoons of olive oil

1 onion

4 slices of bacon

2 garlic cloves

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

1 teaspoons of kosher salt

1 teaspoons of 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

For the stock

Add your left over ham bone to a large pot.  Add in 2 chopped carrots, 1 chopped celery stalk, 1 chopped onion, 2 smashed garlic cloves, 1/4 cup of red wine vinegar, 1 tablespoon of sugar, 1 tablespoon of hot sauce, 2 teaspoon of black pepper corns, 3 dry bay leaves and 16 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 and ham.  Pick meat from bones and reserve.  Discard the bones and veggies

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

For the soup

Chop 1 onion, 2 garlic cloves and 4 slices of bacon.  Heat 2 tablespoons of olive oil in a pot.  Brown your bacon in a large pot for 4-6 minutes.  Add in your onions and garlic, sprinkle with kosher salt and ground black pepper.  Sweat them down for 6-8 minutes. Add your ham back in and stir to mix

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 down the center.  Then chop along the length

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.  Stir 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)

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Architec Carving Board, Gripperwood

Pyrex Mixing Bowl

Wilton 3 Piece Cookie Sheet Set

Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout

© Simply Sundays 2018
All rights reserved

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