Get ready to transport your taste buds to the heart of Southern cuisine with a soul-warming dish that's more than just a side – it's a culinary tradition! Collard Greens and Potlikker isn't just a recipe; it's a love letter to Southern cooking, packed with rich flavors, tender greens, and a broth so delicious you'll want to drink it straight from the pot. Whether you're a Southern food enthusiast or a curious home cook looking to explore authentic Southern flavors, this recipe promises to deliver comfort, nutrition, and a taste of heritage in every single bite.
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 2 lbs collard greens, chopped
- 1 onion, chopped
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
Instructions
- Thoroughly wash the collard greens under cold running water, removing any dirt or debris. Strip the leaves from the tough central stems and chop into roughly 1-inch pieces.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic and red pepper flakes to the onions, stirring constantly to prevent burning. Cook for an additional 30-45 seconds until the garlic becomes fragrant.
- Add the chopped collard greens to the pot, stirring to coat them with the onion and garlic mixture. Cook for 3-4 minutes, allowing the greens to start wilting.
- Pour the chicken broth into the pot, ensuring the greens are mostly submerged. Season with salt and black pepper to taste.
- Bring the liquid to a gentle boil, then reduce heat to low. Cover the pot and simmer slowly, stirring occasionally, for approximately 1 hour and 15 minutes.
- Check the greens periodically, adding more broth if needed. The greens should become tender and the liquid (potlikker) should reduce and concentrate in flavor.
- Once the collard greens are extremely tender and the potlikker has thickened slightly, remove from heat. Let rest for 5-10 minutes before serving.
- Serve hot, spooning the greens and potlikker into bowls. Optional: Serve with cornbread for soaking up the flavorful liquid.
Tips
- Always choose fresh, crisp collard greens with deep green leaves and no yellowing or wilting.
- Remove the tough central stems completely for the most tender and enjoyable texture.
- Don't rush the cooking process – slow simmering is key to developing deep, rich flavors.
- The "potlikker" (the flavorful liquid) is liquid gold – save it and use it for additional dishes or as a base for soups.
- For extra flavor, consider adding a ham hock or smoked turkey wing during simmering.
- If you prefer less heat, reduce or omit the red pepper flakes.
- Serve with cornbread to soak up the delicious potlikker and complete the Southern dining experience.
- Collard greens actually taste better the next day, so don't hesitate to make them in advance!
Nutrition Facts
Calories: 80kcal
Carbohydrates: 10g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 5mg
