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America's Melting Pot
Collard Greens with Potlikker hero image coming soon
1800-1860 - Southern home cooks in early 19th century American South.
Collard greens cooked slowly with smoked meat produce a flavorful broth called potlikker, traditionally served alongside or poured over cornbread. This dish exemplifies Southern homestyle cooking from the early 19th century, highlighting resourcefulness in using all parts of the cooked greens and broth. It remains a soulful and satisfying side or accompaniment to main courses.
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Difficulty
Medium
Prep time
15 minutes
Cook time
1 hour 15 minutes
Total time
1 hour 30 minutes
Servings
6
Region
South
Era introduced
1800-1860
Introduced by
Southern home cooks in early 19th century American South.
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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.
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