As I’ve mentioned before, I’m originally from the south, and I love my southern food. One of my favorite is greens and ham.
Served as a side dish with ribs, fried chicken or catfish, you name it, I love it!
Here’s a super-simple recipe I whipped up the other night. As I didn’t have a handy ham-hock, I substituted by using some Better Than Bullion ham base.
Now, I love BTB, but I’d never used the ham flavor before…lemme tell ya…it’s awesome!
Turned out one of the best batched of greens I’ve ever made, and I didn’t have to cook it 8 hours to get the hocks to cook down. For this dish I used a combination of kale and red chard…lovely stuff. Oh, and I cooked up a HUGE batch, so if that looks like a lot of bacon in the photos…it is.
If you want a real taste of the south, but are pressed for time, I definitely recommend this recipe…look for it on an upcoming hautemealz meal plan!
4 slices thick bacon
1-2 lbs greens (collard, kale, chard, or a mix)
1 tsp. black pepper
4 cups water
5 tsp. Better than Bullion Ham Base
1/2 tsp red pepper flakes for an extra zing.
1/2 cup chopped white onions
4 Tbsp. red wine vinegar
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Mise en Place
Rinse greens thoroughly, remove tough ribs and stems, and chop leaves. Cut stems into 1 inch pieces. Combine water and ham base to make ham broth. Chop onions. Slice bacon.
Prepare the Dish
Cook the bacon in a skillet until the fat renders and bacon becomes translucent. (Do not drain!)
Transfer bacon and dripping to a large pot over medium heat, add the onions and cook until softened.
Add greens, stems, pepper flakes (optional), pepper, and ham broth.
Simmer over over medium heat for 45-60 minutes.
Serve greens drained (or not) with minced onion, vinegar and Tabasco, if desired. You can also add a splash of red wine vinegar of hot sauce (or both!)
Potlikker is the amazingly flavorful broth of the ham stock and cooked down greens. You definitely want some crusty bread or (preferably) a good savory cornbread to mop it up.
Only a “damnyankee” would throw out the potlikker!