Paleo Recipes – Cavegirl Cuisine

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Good Ole’ Southern Potlikker Soup

Good Ole’ Southern Potlikker Soup

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 interchangeable 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.

 

Ingredients

  • • 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

Directions

  1. 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.
  2. Add broth, scraping any bits off the bottom of the pot. Add greens, apple cider vinegar, Sriracha, S&P.
  3. Bring to a boil. Reduce heat and cover. Simmer for 1.5 hours. Taste and add more salt and/or pepper if necessary.
  4. Enjoy!

Ingredients

  • 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

Directions

  1. 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.
  2. Add broth, scraping any bits off the bottom of the pot. Add greens, apple cider vinegar, Sriracha, S&P.
  3. Bring to a boil. Reduce heat and cover. Simmer for 1.5 hours. Taste and add more salt and/or pepper if necessary.
  4. Enjoy!
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