If you’re consuming your greens and leaving the potlikker, you are missing out on a world of taste. Instilled with an abundant symphony of tasty active ingredients, the salted cooking liquid that’s developed when cooking greens is a by-product to some, however to me, it’s the very best part.

This greens recipe was produced with that extremely idea in mind– we’ve increased the stock and seasoning agents to yield lots of delicious potlikker that can be used to dial up the taste of any number of meals, from cornbread and boiled peanuts to clams, pasta, rice, and even Bloody Marys.

If you’re simply making greens for New Year’s, think about including this recipe to your regular rotation; greens are a vital side meal with pork chops, fried chicken, meatloaf, salmon, or simply on their own with a pile of black-eyed peas and a generous wedge of cornbread.

Components
2 hickory-smoked thick-cut bacon pieces, sliced (about 1/2 cup).

1 large yellow onion, sliced (about 3 cups).

5 medium garlic cloves, smashed.

1 tsp. kosher salt, plus more to taste.

1/2 tsp. black pepper.

1/4 tsp. crushed red pepper (optional).

1/3 cup bourbon.

1 Tbsp. dark brown sugar.

1 big lot fresh collard greens (about 1 pound.), stemmed and chopped (about 8 cups).

8 cups unsalted chicken stock.

2 pound. smoked ham hocks (2 to 3 big hocks).

2 fresh bay leaves.

2 tsp. apple cider vinegar, plus more to taste.

Instructions.
Heat a large Dutch oven over medium. Add bacon, and cook, stirring occasionally, up until browned and crisp, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate to drain. Do not clean Dutch oven tidy.

Include onion to drippings in Dutch oven, and cook over medium-high, stirring occasionally, up until onion is softened and lightly browned, about 10 minutes. Stir in garlic, salt, black pepper, and, if wanted, crushed red pepper. Cook, stirring often, until garlic is gently toasted, 1 to 2 minutes. Add bourbon and sugar, stirring to launch any browned bits from bottom of Dutch oven. Add collard greens, stirring to coat. Stir in chicken stock, ham hocks, and bay leaves. Bring to a simmer over medium-high; minimize heat to low. Cover and simmer, undisturbed, up until collard greens hurt and liquid has actually focused in flavor, about 1 hour, 15 minutes. Eliminate from heat, and stir in vinegar.

Get rid of and dispose of bay leaves. Transfer ham hocks to a cutting board, and let cool slightly, about 10 minutes. Utilize a fork to shred meat from ham hocks. Dispose of bones and skin. Return shredded ham hocks to Dutch oven with collard greens, or reserve for another usage. Season potlikker with additional salt and vinegar to taste. Leading with cooked bacon, and serve. (Note: If preparing collard greens and potlikker for later use, let cool to space temperature, about 1 hour. Pour cooled greens through a fine mesh strainer set over a large bowl. Transfer greens to an airtight container. Skim and discard as much fat as possible from strained potlikker, and transfer liquid to another airtight container. Shop greens, potlikker, and scheduled shredded ham hocks in fridge as much as 5 days or in freezer approximately 3 months.).