Collard Greens and Potlikker

By: Chengetai Zamchiya

Truly a Soul food classic, stewed collard greens were first made by African slaves, who used the nutritious and resilient plant to fuel them through their labor. The broth, or “Potlikker”, carries the nutrients from the traditional vegetables like the greens, onions, and garlic, and whatever the cook has on hand, as well as cooked meat and vinegar.

I prefer to use chicken wings and sear them in the pot where the greens will be braised to capture the flavor of the browning process. This also allows every bowl to have a wing (or four if you’re greedy like me). However, if you would like to be more traditional you could also use a smoked ham hock or smoked turkey wings as substitutes. In any case; this comforting, warm, tangy, and spicy stew served with a side of crumbly, yellow cornbread never fails to satisfy and sustain.

To make clean up easy, everything in this recipe is cooked and stewed in one pot!

Potlikker is very nutritious and contains essential vitamins and minerals offered by the veggies, meat, aromatics, and vinegar.

Collard Greens: 

6 cups of washed and chopped collard greens 

12 separated chicken wings, raw and skin on (or six whole) 

1 large red bell pepper, diced

1 medium onion, diced

1 jalapeño, diced (if less spice is desired, remove the seeds)

2 tsp minced garlic

2 tsp ginger paste 

2 tsp mustard

1 tbsp lemon juice 

1 tbsp apple cider vinegar

½ cup of tomato salsa or regular tomato sauce

1 tbsp Old Bay

7 cups chicken broth 

1 tbsp oil

Directions: 

For the Collard Greens:

1. In a large pot on medium high heat, add oil and evenly distribute around the bottom of the pot. Add the chicken wings skin side down.
2. When the wings are golden brown on the bottom, about 2-3 minutes, flip and sear the other side for another 1-2 minutes. Remove the wings from the pan and let cool on a plate. The wings will not be fully cooked yet.  
   • Note: In order to avoid overcrowding your pot, cook the wings spread out, one layer at a time.
3. Once all the wings are removed from the pot, transfer in the diced onion, red pepper, and jalapeños.
4. Lower the heat to medium and saute, stirring every 1 or so minutes.
5. When the vegetables have released some of the liquid and browned, add in the jalapeño, garlic, ginger, and mustard and stir until fragrant (about 30 seconds).
6. Season with Old Bay and stir to combine.
7. Pour in salsa or tomato sauce and scrap up any browned bits off the bottom of the pan. 
8. To the pot, dump in the seared chicken wings along with any collected juices.
9. Pour in the chicken broth, lemon juice, and apple cider vinegar. Bring the pot to a rapid boil.
10. When the pot is boiling, add the washed and chopped collard greens to the pot a handful at a time.
11. Stir to combine, cover completely with a lid, turn the heat to the lowest setting, and let simmer for 30 minutes.
12. When finished, the greens should be wilted and a darker color. Uncover and let cool for 5-10 minutes before serving.*
13. Enjoy!

* Collard greens are traditionally served with a starch like grits, cornbread, or rice.