Pot Likker Soup with Cornbread

Pot likker — the pot liquor left behind after long-braised collard greens — is the liquid gold of Southern Appalachian and coastal cooking. Once dismissed as peasant food, it is now celebrated as one of the most nutrient-rich and flavour-dense broths in American foodways. Cooks would dunk cornbread directly into the pot.

Serves: 6

Ingredients

For the pot likker:

• 1 large bunch collard greens (about 700g / 1.5 lb), stems removed, leaves torn
• 400g (14 oz) smoked ham hock or smoked turkey legs
• 1 large onion, diced
• 4 garlic cloves, smashed
• 1 litre (4 cups) chicken broth
• 500ml (2 cups) water
• 1 tsp (5g) red pepper flakes
• 2 tbsp (30ml) apple cider vinegar
• Salt and black pepper

For the skillet cornbread:

• 240g (2 cups) fine cornmeal
• 1 tsp (5g) baking soda
• 0.5 tsp (3g) salt
• 2 eggs
• 360ml (1.5 cups) buttermilk
• 3 tbsp (45ml) bacon drippings or melted butter

Instructions

1. In a large pot, combine the ham hock, onion, garlic, broth, and water. Bring to a boil, then simmer covered for 1 hour until the meat is beginning to pull from the bone.
2. Add the collard greens, red pepper flakes, and vinegar. Simmer uncovered for 45-60 minutes until greens are very tender and the broth is deeply flavourful.
3. Remove the ham hock; shred the meat and return it to the pot. Discard the bones. Season with salt and pepper.
4. For the cornbread: preheat oven to 220°C (425°F) with a cast-iron skillet inside. Whisk cornmeal, baking soda, and salt. Whisk in eggs, buttermilk, and drippings until combined.
5. Carefully pour batter into the hot skillet. Bake 20-22 minutes until golden brown and a skewer comes out clean.
6. Serve the pot likker soup in deep bowls with wedges of hot cornbread for dunking.

Cook's Notes: The vinegar is essential — it brightens the deep, slightly bitter greens. For a lighter version, use smoked turkey instead of ham hock. Leftover soup makes an excellent packed lunch; the greens continue to absorb the broth overnight.