This soup is so good, you'll be licking the bottom of the pot too!

Who doesn't love a steaming hot bowl of comfort, especially when it's brewing with soul and tradition? Enter Potlikker Soup, a Southern staple with humble beginnings during the times of slavery when foods were made out of necessity, using whatever was on hand. Potlikker, the nutrient-rich broth left behind from boiling greens, was once seen as the meal of the lower class, but folks, let me tell you, it's a king's ransom in flavor and history. It’s the kind of recipe you turn to when you're craving something hearty, healthy, and filled with layers of that Southern charm.

Potlikker Soup is practically a meal on its own, but it pairs beautifully with a slice of buttery cornbread to sop up all the goodness. For a heftier meal, you might add a side of black-eyed peas for even more Southern flair or a fresh garden salad to lighten things up.

Servings: Serves 6 to 8

Ingredients:

- 1 large bunch of collard greens, stemmed and chopped
- 8 cups of chicken or vegetable stock
- 1 smoked ham hock (or substitute with smoked turkey wings for a lighter option)
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 medium carrots, chopped
- 1 rib of celery, chopped
- 1 large potato, diced
- 1/2 teaspoon of crushed red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 1 tablespoon of apple cider vinegar
- Optional: 1 cup of chopped cooked bacon or ham for added flavor and texture

Directions:

1. In a large pot, simmer the smoked ham hock in the chicken or vegetable stock for about 1 hour, or until the meat starts to fall off the bone.

2. Remove the ham hock, let it cool a bit, and then shred the meat, discarding the bones and fat. Set the meat aside.

3. In the same pot, sauté the onion, garlic, carrots, and celery until the onion is translucent and the vegetables start to soften, about 5 minutes.

4. Add the collard greens to the pot and cook until they begin to wilt.

5. Return the shredded meat to the pot, and add the diced potatoes and red pepper flakes. Season the soup with salt and black pepper.

6. Continue to simmer the soup for another 30 minutes, or until the vegetables are tender and the flavors have melded together nicely.

7. Stir in the apple cider vinegar, and adjust the seasoning if necessary.

8. Serve hot, garnished with optional chopped bacon or ham for an extra layer of savoriness.

Variations & Tips:

- For a vegetarian version of Potlikker Soup, omit the ham hock and bacon/ham, and add extra vegetables like turnips or sweet potatoes for a heartier dish.

- Feel free to swap out collards for other greens like mustard or turnip greens, depending on what’s available or what you’re craving.

- Meal prepping? Potlikker Soup freezes beautifully, so make a double batch and store portions in the freezer for those nights when you need an instant soul-soothing meal.

- Like a little kick? Add more red pepper flakes or even a dash of your favorite hot sauce to give your soup that extra punch.

And there you have it, delicious Potlikker Soup, a dish with roots as deep as its flavors. It's a reminder that sometimes the simplest ingredients create the most extraordinary meals, perfect for those evenings when you want to stir up something special with a side of tradition.