Braised Collard Greens with Potlikker
Inside: How to make Southern collards, their origins, why they’re considered lucky greens, and why the resulting potlikker is liquid gold.
Braised collard greens and potlikker are a warm, hearty, comforting blend of melt-in-your-mouth slow-cooked greens, a few aromatic veggies, water and some type of smoky element (I used smoked turkey wings). This dish is deliciously inviting yet humble in its origins.
A (very) brief history of Southern greens and potlikker (pot liquor)
The history of collard greens dates back to prehistoric times. First cultivated in the Mediterranean, these hearty greens were a mainstay of ancient Greece and Rome, Europe and were eventually brought to Africa, where they became a dietary staple.
Traditional Southern greens like mustard and collards as we know them today, are rooted in the history of slaves brought from Africa hundreds of years ago.
During that period, black cooks who preparing meals for the white plantation owners served side dishes of braised collard greens, while enslaved people were left with the remnants–potlikker (the brothy by-product of braised collard greens).
The broth, however, was deep, rich, nutritious and very flavorful–and went especially well with corn bread.
Read this quick article in the Atlantic for more information… Potlikker: From Slave Plantations To Today.
Why you’ll love this recipe:
- It’s simplicity. It doesn’t require any special techniques or prep. Hands-off braising does the trick.
- Braised collard greens are tender, and hearty and make a delicious side dish to pair with many things.
- You can braise the greens in about an hour.
- A single smoked turkey wing is the secret to the rich broth and greens, resulting in an outrageously delicious potlikker you’ll want to sip by the bowl.
- Southern collard greens are considered lucky greens, traditionally eaten on the first day of the New Year. They represent greenbacks ($$$) ensuring prosperity for the coming year.
Ingredients:
- Collard Greens–find collards in large bunches or chopped and sealed in plastic bags. Though a bunch may look like an overabundance of greens, they will wilt as they braise.
- Smoked Turkey Wings–no, you don’t have to smoke your own turkey wings; they’re usually available in the meat section by the hams, ham hocks and other smoked items. If you can’t find them, ask your butcher.
- Olive Oil–use everyday olive oil, for sauteing the vegetables.
- Onion–I recommend using yellow onions instead of white or red onions.
- Garlic–freshly chopped will give you the best flavor.
- Crushed Red Pepper Flakes–for a hint of spice for seasoning braised collards.
- Water–to braise the greens and develop the potlikker,
- Kosher Salt–for seasoning. I use Diamond Crystal because it’s less salty by volume than Morton’s. I find that sprinkling Diamond Crystal salt, which adds the right amount of seasoning; using the same amount of Morton’s will oversalt a dish.
- Apple Cider Vinegar–most braised dishes require some type of acid to round out and balance the flavors. Vinegar adds just the right level of acidity to season Southern collard greens without making them sour.
- Sugar–just a touch to soften the flavors.
Step-by-step instructions:
- In a large Dutch oven or heavy-bottomed pot with a lid, saute the onion, garlic and crushed red pepper in olive oil until the vegetables are soft and slightly translucent.
2. Add the turkey wing and water. Cover with the lid and bring to a boil, then reduce the heat to low and simmer for one hour.
3. Remove the turkey wing to a cutting board to cool and begin adding the greens.
4. To avoid overflowing the pot, don’t add all the greens at once. Instead, add the collards a handful at a time. Letting them wilt into the hot water before adding another handful. Braise the collard greens for 45 minutes to an hour until the greens are very tender.
5. Once the turkey wing is cool enough to handle, remove the skin and discard. Pick the turkey meat off the bone and reserve.
6. Add the reserved turkey meat to the pot and season with apple cider vinegar and sugar. You can also add salt and black pepper (if needed). Use a slotted spoon, kitchen spider or pair of tongs to transfer the collards to a serving dish. Strain the remaining potlikker through a mesh strainer for a clear stock.
Pro-Tips:
- Many recipes call for braising collard greens for 2-3 hours, but I find that 45 minutes to one hour is sufficient to make them tender while still toothsome. For softer greens, braise them longer.
- If using whole collards, remove the thickest part of the stem from the leaf, then chop the leaves into large pieces. Smaller stems are okay, as they will become tender as the greens braise.
- For heartier, chewier greens–cut them into smaller 1-inch to 2-inch pieces and quickly sauté in a wide, shallow pan with the onions, then add 1-2 cups of water and cover for 15 minutes. The collards will be chewier but tender enough to eat. Note that this method eliminates the smoked turkey; they won’t have the same flavor or texture as a traditional Southern collard greens recipe.
Swaps and Variations
- Don’t have a smoked turkey wing or leg? Use ham hocks or a leftover ham bone.
- Swap bacon for the smoked turkey. Chop it first, then saute until crisp. Transfer the bacon to a paper towel-lined dish. Sauté the onions, garlic and red pepper flakes in the bacon fat until tender, then add the collards and water. Bring to a boil, then simmer. When they’re tender, strain the Southern collard greens, reserving the pot likker. Add the crispy bacon bits back to the vegetables to serve.
- Use red or white wine vinegar or a squeeze of fresh lemon juice in place of the ACV (apple cider vinegar).
- Use leftover potlikker as a base for soups, or sip it on its own for a comforting, warm broth perfect for sick days. (Note: if you’re having a colonoscopy, you want to have the potlikker for your prep the day before–ask me how I know 😆).
- Make Southern ramen noodles using storebought ramen and replace the flavor packet with the potlikker and greens (see the video on the recipe card).
FAQs
Braising will remove the bitterness and 1-2 teaspoons of sugar will soften the flavors.
They should be tender after 45 minutes to one hour of braising. Additional braising will soften them further, but I find they become too soft, mushy and rather gray-looking if braised for too long.
Serve them with warm cornbread on the side and a bowl of potlikker for dunking the cornbread.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 7 days. I prefer to store the greens and potlikker in the same container.
Reheating:
- Reheat in the microwave or over medium heat in a saucepan.
Freezing:
- You can freeze leftover southern greens in an airtight freezer-safe container for up to 3 months. Defrost before reheating.
Things to serve with lucky greens:
- Hoppin’ John
- Instant Pot Hoppin’ John Soup
- Baked Ham Shank Recipe
- Brined Smoked Pork Loin
- Hatch Pepper Skillet Cornbread
- Southern Ramen Noodles–(see video in the recipe card) perfect for the start of the New Year as long noodles signify a long life in Asian cultures.
Collard Greens and Pot Likker
INGREDIENTS:
- 2 teaspoons olive oil
- 1 large onion chopped
- 2 large cloves garlic minced
- ¼ teaspoon crushed red pepper flakes
- 2 pounds collard greens tough stems removed, roughly chopped
- 1 pound smoked turkey wings about 1 wing
- 10 cups water
- 1 teaspoon kosher salt
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
DIRECTIONS:
- In a large pot or dutch oven, heat 2 teaspoons olive oil over medium heat. Add 1 large onion, 2 large cloves garlic and 1/4 teaspoon crushed red pepper flakes and lightly saute until the vegetables are translucent and fragrant, about 3-4 minutes
- Add 1 pound smoked turkey wings and 10 cups water to the pot. Cover the pot and bring to a boil. Reduce heat to a low simmer and cook, covered for 1 hour. Transfer the turkey wing to a cutting board to cool, about 5-10 minutes.
- While the turkey is cooling, add 2 pounds collard greens and stir to combine. Simmer for 45 minutes to an hour until greens are very tender.
- When the turkey wing is cool enough to handle, pick the meat from the wings and discard the skin. Add the bones and turkey meat back to the pot and finish simmering the collards.
- Just before serving, stir in 2 teaspoons sugar, 2 tablespoons apple cider vinegar and 1 teaspoon kosher salt (if needed). Simmer for an additional minute to allow the sugar to dissolve fully.
- To serve, use a slotted spoon to transfer the greens to a serving dish. Serve a dunking bowl of potlikker on the side (for dunking your cornbread).
RECIPE VIDEO:
NUTRITION:
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Seriously the best collard greens I’ve ever had. They are super tender, very flavorful and went great with our grilled pork chops. Even the kids ate them with no complaints.
Is there another vegetable to substitute for collard greens, please? No collard greens where I live.
Thank you so much.
Collard greens are very sturdy and take quite a bit of cooking to soften up. You can substitute kale or mustard greens, but they may not require as long of a braise.
When do you add the vinegar,the sugar,and salt?
At the very end — just before serving.
This is such a delicious tradition! Can’t wait to try it for myself!
Yum! Love hearing New Year traditions!
Why is it that every time I come to this site I end up starving!?! This looks super tasty!
When I first saw the word potlikker I was thinking “lick the pot” – but it sounds like that actually can apply here! I’m not Southern and so I’ve never made greens. But reading your post and recipe, I’m inspired to try them!
Thank you, Jill. I hope you do try it — the potlikker really exceeded my expectations.
Love this for a festive and symbolic new year’s feast! I love greens of course but had never heard the term potlikker – so fun to learn about this southern tradition!
It’s so interesting to read about holiday food traditions in other countries. Here in Italy, lentils are traditional on NYE as they represent prosperity! This meal sounds so good and reminds me a lot of what Italians call ‘la cucina povera’ meaning the kitchen of the poor or peasants, which in fact many delicious Italian dishes originated from.
Here in the states — black eyed peas also bring good luck on New Year’s. So the traditional meal would include them in a Hoppin John with a side of greens.
This is definitely the perfect dish for New Years! I can’t wait to try it!