Carolina Collards with Fatback Pot Liquor
Long-simmered collard greens flavored with smoky fatback, served with the rich potlikker for dipping cornbread, a staple side across the state.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 12
- carbs
- 10
- protein
- 8
- calories
- 180
Instructions
- 1
Put the fatback or ham hock into a large stockpot with water or broth. Bring it to a boil.
- 2
Turn down the heat. Simmer gently for 30 minutes so the rich meat flavor melts into the broth.
- 3
Add the diced onion and washed, chopped collard greens into the pot.
- 4
Simmer uncovered for 60-90 minutes, stirring occasionally. Cook until the greens are very tender.
- 5
Stir in the cider vinegar. Season with salt, pepper, and red pepper flakes to taste.
- 6
Ladle the greens with their pot liquor (the rich cooking broth). Serve alongside cornbread for dipping.
Chef's tips
Simmer the collards long and slow so they turn completely tender instead of tough and stringy. Always save the flavorful broth at the bottom of the pot for dipping your cornbread.
Storage
Refrigerate up to 5 days; flavor improves the next day.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Undercooking the greens, which leaves them tough, fibrous, and bitter
- •Throwing away the pot liquor, which holds most of the rich flavor
Serving suggestions
Cooked Carolina Collards with Fatback Pot Liquor?
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