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Smoky Greens With Pot Likker Recipe

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This recipe for Smoky Greens With Pot Likker is from Nana's Dishes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two large bunches greens, collard greens, turnip greens, or mustard greens. A mixture of greens is good too.
1 pound thick bacon, cut in one inch chunks
1 teaspoon sugar
Directions:
Directions:
Wash your greens 3 or 4 times in a sink full of fresh cold water, draining them each time. This allows the grit and sand to fall to the bottom and away from the greens. Strip the leafy greens from the stems. In a large pot, cook the bacon until crisp. Remove the bacon and discard all of the grease except for 2 tablespoons. Add the bacon back in along with the greens and stir over medium high heat until the greens begin to wilt. Add two cups of water (or chicken stock) and cook until tender. Add more water if necessary. Add the sugar if needed and season with salt and pepper to taste. Stir occasionally so the greens don't burn.
Preparation Time:
Preparation Time:
Approximately 2 hours
Personal Notes:
Personal Notes:
If you are from the Louisiana side of the family, you eat greens with a dash of Louisiana hot sauce, the kind from New Iberia, Louisiana. However, if you are from the Oklahoma side, you will douse your greens with apple cider vinegar. Since all the young'ins are a mixture of all the above AND we have a contingent from Kentucky, I guess anything goes. All I can say is pass the cornbread!

 

 

 

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