The liquid in the bottom of a pot of cooked greens is called the "pot likker"—don't let it go to waste! Soak it up with a hunk of cornbread, as it's done in the South.
Makes: 8 servings
Prep: 15 mins
Cook: 1 hr 45 mins
- 3 tablespoons butter
- 4 slices bacon, coarsely chopped
- 1 onion, thinly sliced
- Salt and pepper
- 3 pounds (about 4 bunches) collard, turnip or mustard greens, stemmed and leaves chopped
- 3 tablespoons distilled white vinegar
- 2 teaspoons sugar
- 1 teaspoon hot pepper sauce, plus more for serving
- In a large pot, melt the butter over medium heat. Add the bacon and cook until almost crisp, 3 to 4 minutes. Add the onion, season with salt and pepper and cook until tender, 8 to 10 minutes.
- Add the greens, vinegar, sugar, hot sauce and 2-1/2 cups water; season with salt and pepper and toss to combine. Cover and bring to a boil. Lower the heat to medium-low and cook, covered and stirring occasionally, until tender, about 1-1/2 hours. Transfer to a bowl and serve with more hot sauce.
- To stem greens, grip the tough, woody part with one hand, then run the other hand down the length of the stem until you're left with the edible leafy parts.