Old-Fashioned Collard Greens
It’s not uncommon for Southerners to “put on a pot of collards” at lunchtime and cook them until supper. When shopping for collard greens, buy by the bunch. Avoid bunches with shriveled and yellowed leaves.
Potlikker is the liquid that remains in the pot after greens are cooked. It’s packed with vitamins from the greens and is often enjoyed in a small soup bowl with cornbread. Some Southerners dunk cornbread in it; others crumble the bread right into the bowl. No matter the amount, it’s never acceptable to throw out the potlikker.
Around the Southern Table