Soulitinerary

Collard Greens Pot Liquor is a rich, savory broth made from slow-simmered greens!

Collard Greens Pot Liquor is the heart of the pot—the deeply savory, slow-simmered broth that carries all the flavor, history, and soul of the greens themselves.

What Exactly Is Pot Liquor?

Pot liquor (also spelled “potlikker”) is the seasoned cooking liquid left behind after simmering greens—especially collards—with aromatics, smoked meat, and spices. It’s concentrated, flavorful, and meant to be eaten, sopped, or saved.

You serve it:

• In the bowl with the greens
• As a “broth” for cornbread
• As a base for beans, rice, grits, soups, and stews

It’s culinary gold. Treat it like it’s expensive.

Ingredients For The Best Collard Greens Pot Liquor

This makes a big pot: about 8 servings of greens with enough pot liquor to spoon, sip, and still have leftovers.

For The Greens

• Collard greens – 2 large bunches (about 2½ to 3 lbs total)
• Kosher salt – 1 teaspoon (for washing water)

The Smoky Flavor Base (Choose One)

Classic Smoked Meat Route

• Smoked ham hock – 1 large
• or smoked turkey leg/wing – 1 large
• or thick-cut bacon – 6 slices (works, but hock gives deeper broth)

Smoky Vegetarian Route

• Olive oil – 2 tablespoons
• Smoked paprika – 2 teaspoons
• Miso paste – 1 tablespoon (white or yellow)
• Soy sauce – 1 tablespoon
• Liquid smoke – ½ teaspoon (optional but powerful)

Aromatics And Seasoning

• Yellow onion – 1 large, sliced
• Garlic – 5 cloves, smashed or minced
• Crushed red pepper flakes – ½ teaspoon (adjust to heat level)
• Black pepper – 1 teaspoon
• Bay leaves – 2
• Apple cider vinegar – 2 tablespoons (plus more at the end)
• Brown sugar – 1 teaspoon (balances bitterness)
• Chicken broth – 6 cups (low sodium)
• or vegetable broth for vegetarian
• Water – 2 cups (only if needed)

Optional But Legendary Finish

• Hot sauce – to taste
• Extra vinegar – 1 to 2 teaspoons at the end
• A knob of butter – 1 tablespoon (makes pot liquor taste silky)

The Collard Washing Method That Saves Your Teeth

Collards are sturdy and proud. They also trap grit like it’s their hobby. You don’t want sandy greens. Nobody wants crunchy dirt surprises.

1. Strip The Leaves

• Hold the stem with one hand.
• With the other hand, pull the leaf away from the thick center rib.
• Stack leaves and roll them like cigars.

2. Slice The Greens

• Slice into ribbons about 1 inch wide.
• If you want ultra-scoopable greens, slice thinner.

3. Wash In A Big Bowl Like You’re Panning For Gold

• Fill a large bowl or clean sink with cold water.
• Add 1 teaspoon salt.
• Add greens and swish them hard.
• Let them sit for 5 minutes. Grit sinks.
• Lift greens out with your hands into a colander.
• Don’t pour the water out with greens in it. You’ll dump the grit right back on them.
• Repeat once more until water looks clean.
• Then shake them dry. They don’t need to be bone-dry, just not dripping.

The “Deep, Smoky, Sippable” Method

1. Build The Pot Liquor First

This is the part that makes everything taste like it belongs.

• In a large Dutch oven or heavy pot, add ham hock (or smoked turkey).
• Add sliced onion, garlic, bay leaves, black pepper, red pepper flakes.
• Pour in chicken broth and add apple cider vinegar and brown sugar.
• Bring to a boil over high heat, then immediately lower to a gentle simmer.

Your Goal:

• Small bubbles. Not rolling. Rolling boil makes meat tough and greens bitter.
• Simmer uncovered for 30 minutes.
• This creates a seasoned broth before the greens even enter the building.

If Using Bacon Instead:

• Cook bacon in the pot until crisp.
• Remove bacon, leave 2 tablespoons fat.
• Add onion, cook 5 minutes, then garlic 30 seconds.
• Add broth, vinegar, sugar, bay leaves, pepper flakes, and simmer 10 minutes before adding greens.

If Using Vegetarian Smoky Base:

• Heat olive oil in the pot.
• Add onion, cook 6–8 minutes until softened.
• Add garlic, cook 30 seconds.
• Add smoked paprika, stir 20 seconds.
• Add broth, vinegar, soy sauce, miso (whisk it in), bay leaves, pepper flakes.
• Simmer 15 minutes.
• Now you’ve built pot liquor with a backbone.

2. Add Greens In Waves (Not All At Once Like A Cartoon)

• Collards are bulky. Don’t fight them.
• Add a big handful of greens.
• Stir until they wilt down.
• Add more.
• Repeat until all greens are in the pot.
• This prevents overflow and helps greens start absorbing flavor immediately.

3. Braise Low And Slow Until They Turn Silky

• Once greens are all in, stir well so they’re submerged as much as possible.
• Cover with a lid, leaving it slightly cracked so steam escapes.
• Simmer for 45 to 60 minutes.

What You’re Watching For:

• Greens go from bright and stiff to dark and tender.
• The pot liquor turns deeper brown and smells smoky and rich.
• The onions practically melt into the broth.
• Every 15 minutes, stir and press greens down into the liquid.

4. Pull The Meat, Shred It, Return It (Because That’s Where Joy Lives)

• Remove ham hock or turkey leg to a plate.
• Let cool for 5 minutes.
• Pull off meat, discard bones and skin.
• Chop or shred meat into bite-size pieces.
• Return the meat to the pot and stir.
• Now it feels like a meal, not just greens.

5. Taste The Pot Liquor And Adjust Like A Pro

• This is where you turn it from “good” to “what is IN THIS?”
• Taste a spoonful of pot liquor first.
• Add salt only if needed. Smoked meats vary wildly.
• Add 1 tablespoon butter if you want it silkier.
• Add a teaspoon of vinegar to brighten.
• Add hot sauce if you want a Southern back-kick.

Balance Rule I Live By:

• Too bitter → add a touch more brown sugar
• Too flat → add vinegar
• Too salty → add a splash of water or broth

How To Serve Collards With Pot Liquor Like A Real One

Bowl Method (Classic)

• Spoon greens into a bowl.
• Ladle pot liquor over them like it’s gravy.
• Serve with cornbread on the side.

Cornbread Dunk Method (Dangerously Addictive)

• Put cornbread in the bowl.
• Pour pot liquor over it.
• Eat with a spoon.
• Try not to become emotional.

Over Rice Or Grits

• Greens + pot liquor over rice or creamy grits turns it into a whole meal.

Once you taste Collard Greens Pot Liquor done right—smoky, silky, brightened with vinegar, and rich enough to sip—you’ll stop thinking of it as “leftover liquid” and start treating it like the best part of the pot.