- 1 large Ham Hock or Country Ham Cooking Pieces. You can also use a smoked turkey leg if you have one frozen from your Christmas dinner.
- 1 large bunch of Collard Greens
- 1 tbs Salt
- 1 tsp cracked Black Pepper
- 1 tsp Onion Powder
- 1 tsp Bacon Grease
- 3 tbs Butter
- 1 pinch of Red Pepper Flakes (optional)
- 8 cups of chicken stock
- 4 cups of water
Wash collards, remove leaves and chop.
In a large pot heat the bacon grease and butter until melted.
Add the ham hock or seasoning meat of your choice.
Add collards, chicken stock and water. Add the seasonings. Cook for 2 hours or until desired tenderness.
“Potlikker, the vitamin-rich broth left over from slow stewing a pot of greens with smoked pork, is liquid gold in the American South. My mom used to drink it from a tea cup with the same attention I might sip a glass of fine Barolo.” ….”Potlikker heals … I’m sure of it. In fact, it’s probably the next bone broth!”~ Chef Vivian Howard
See it at:
Meal Plan Monday
Full Plate Thursday