Carla Hall - Collard Greens Braised in Smoked Paprika Pot Likker

Carla Hall shows how to make Southern greens with potlikker, the juice -or stock, leftover in a pot after cooking greens or beans.

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Collard Greens Braised in Smoked Paprika Pot Likker

Course:

Dinner, Side Dish

Cuisine:

Southern

Yield:

Serves 8

Carla Hall shows how to make Southern greens with a smoked paprika pot likker. Pot likker is the juice, or stock, left over in a pot after cooking greens or beans. Carla shows how to create a pot likker to cook your collard greens in for optimal flavor.

INGREDIENTS:

½ Cup olive oil
2 medium onions, diced
1/2 cup cloves garlic, thinly sliced
2 teaspoons red pepper flakes
2 tablespoons smoked paprika
2 tablespoons apple cider vinegar
2 cups water
5 pounds collard greens
1½ tablespoons kosher salt

Carla Hall Makes Collard Greens - Home & Family

DIRECTIONS:

For the potlikker: in a large pot, sauté onions until translucent, then add garlic and red pepper flakes. Season with salt. Cook for another 2 minutes. Add smoked paprika and cook for an additional 2 minutes. Add vinegar and water. Bring to a boil over high heat, then reduce the heat to simmer for at least 20 minutes. NOTE: this may be made at least 1 week in advance.

Meanwhile, prepare the greens by stacking one bunch of greens at a time like cards; roll the stack tightly into a cigar shape; cut the greens lengthwise ¾ of the way down (keeping the stems and base of the greens intact); then cut into 1/4-inch wide pieces. Wash the greens. NOTE: No need to spin dry.

Add the sliced greens to the pot and simmer until tender, about 45 minutes, stirring occasionally. Add more liquid, if necessary. Season to taste with salt and pepper. Serve hot.