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In the antebellum South during the early-to-mid 1800s, collard greens were a common and practical food for many rural families. Cooking these greens with smoked ham or pork produced not only tender greens but also a nutrient-rich broth known as potlikker. This broth was highly valued and typically eaten with cornbread, showcasing thrift and culinary tradition. The dish reflects the innovation and sustenance strategies of Southern households during Expansion and Immigration eras.