Although Potlikker Soup is traditionally enjoyed on New Year’s Day, this can be enjoyed ALL YEAR LONG!!
Hoppin’ John is what I grew up eating on New Year’s Day. But as some of you may know, this dish contains black-eyed peas and rice…both of these are restricted in the paleo lifestyle. So, I have this wonderful Potlikker Soup as my fallback and will still have a prosperous year (or so the story goes) by eating my greens on the first of the new year!
The greens below are interchangable with your favorite kind(s) –> collards, mustard greens, turnip greens, kale, and so on. Also, it may seem like a huge amount in the recipe below, but these greens will quickly cook down.
Good Ole’ Southern Potlikker Soup
- 3 tablespoons ghee or organic butter
- 1 large onion, diced
- 1 pound (approx) uncured, fully-cooked ham steak, cubed
- 2-3 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 6 cups chicken or veggie broth
- 4 cups chopped kale (well rinsed and middle vein and stems discarded)
- 6 cups chopped collards (well rinsed and middle vein and stems discarded) –> mustard or turnip greens can be used also
- 1 tablespoon apple cider vinegar
- 1 tablespoon Sriracha (or preferred hot sauce)
- sea salt and ground pepper, to taste
- In a Dutch oven or heavy-bottomed pot, heat butter, onion, ham, garlic, celery, and carrots. Cook over medium heat and stir until onions are translucent.
- Add broth, scraping any bits off the bottom of the pot. Add greens, apple cider vinegar, Sriracha, S&P.
- Bring to a boil. Reduce heat and cover. Simmer for 1.5 hours. Taste and add more salt and/or pepper if necessary.