Potlikker is the delicious, highly concentrated, vitamin-filled soup that develops as sturdy, leafy greens simmer in well-seasoned cooking liquid. Or, as one connoisseur put it, “Potlikker is the residue that remains from the commingling, heating, and evaporation - anyway, it is in the bottom of the pot.” (source: ourstate.com)
This Potlikker Soup is nutritious and delicious, as this one time Yankee gal was soon to discover. I was very fortunate to be able to use some local heirloom collards from the Bradford family, which are naturally sweet and tender, so much so I have used them raw in my Bradford Collard Slaw and Bradford Collard Salad w/ Peanut Vinaigrette.
You can use any collard greens you can find. It's best if you find them at a local farm or farmers market, since those will be the freshest, but grocery store collards will work.
Be sure to serve this Southern Potlikker Soup with some nice cornbread to sop up all the liquid. It's so darn delicious you won't want to miss a single drop!
RECIPE Ingredients
4 cups fresh collard greens
4 slices bacon, cut into 1" pieces
1 cup cooked cubed ham pieces
1 medium onion, diced
2 medium carrots, sliced
2 garlic cloves, minced (or 1 tbsp minced garlic from a jar)
2 cups chicken bone broth
6 cups water
salt and pepper to taste
Method
Cut bacon into pieces and cook in a large sauce pan until crisp; remove with slotted spoon and drain on paper towels. Drain all but 1 tbls. of bacon grease and add onions and carrots. Saute until vegetables become tender, about 5 minutes, scraping up all the brown bits from the bacon. Add garlic and cook for 1 more minute.
Pour in chicken bone broth and cook until it has reduced some, approx. 30 minutes; season with salt and pepper. Trim stems and roll collard greens into a cigar shape and slice into thin ribbons. Add collard greens, cubed ham pieces, and 6 cups water. Bring to a boil, reduce heat and cook until greens are tender, about 30 minutes. Taste and adjust seasonings as needed.
Serve hot topped with reserved crumbled bacon and a side of cornbread.
The end of 2017 was the first time Bradford collards were sold outside the family in generations of cultivation. Quickly after their release to the public, they became very much in demand, becoming prized possessions in many chef's kitchens all around the state. I'm so happy I'm one of the lucky ones who've been able to try these tender, sweet and delicious collards. Thanks Bradford Family!
First I used them in a collard slaw and now this delicious collard salad. Who would have ever guessed collards could be so tender you could eat them raw? I know I never would have until now.
Fresh heirloom Bradford Collards and Carolina African Runner Peanut Vinaigrette is just a match made in heaven. Here collard greens are served fresh and raw, dressed with the peanut vinaigrette, topped with carrot ribbons, and garnished with farm fresh hard boiled egg quarters.
Serve this salad with a side of Anson Mills Black Skillet Cornbread, and you have an awesome lunch or main meal side dish; so delicious and satisfying.
Organically grown heirloom Bradford Collards are like no other I have ever tasted. The collards are sweet and the stems tender. You can literally wash them up, trim the stem pieces a bit, and use them all in any dish; stir fried, steamed, in wraps, in salads or as this delicious Bradford Collard Slaw.
This amazing heirloom landrace crop has been grown by the Bradford family for more than 100 years, but was released to the public for the first time this year. As soon as I heard from owner, Nat Bradford they were available, I was madly waving my hand in the air, me, me, me, me!!
Finally I was able to get some of these beauties this past weekend, and making this Bradford Collard Slaw was first on my list of ways I wanted to use them in recipes.
Just wait until you taste it. Sweet and tangy from the brine, this Bradford Collard Slaw is delicious served cold or at room temperature.
