Recipe courtesy of Tamara Reynolds

South by Southwest Greens in Potlikker

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This is a Texas take on the southern favorite, collards in potlikker. I loved the idea of marrying tomatillo sauce with potlikker; the smoke and vinegar of the potlikker with the spicy, bright taste of the tomatillo sauce seemed like a fabulous idea to me. When the farmers gave me gorgeous purple hull peas, I knew I had to include them too. Black-eyed peas substitute perfectly fine for the elusive and rare purple hulls.
  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Cook: 2 hr
  • Yield: 6 servings
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Pork Stock:


  1. Combine the greens, bacon, vinegar, garlic and Pork Stock in a large pot. Bring to a boil, and then pull back to a simmer. 
  2. While the greens are simmering, roast the chiles over an open flame (if you have one) until the skin is blackened. If you have an electric oven, broil the chiles, turning over after a couple of minutes. You want the skin to be black but the pepper inside to still be moist. When they are cool enough to handle, peel, deseed and chop into small pieces. 
  3. Stir the tomatillos into the greens along with the chiles, cumin and oregano and cook 30 minutes. Add the peas and cilantro and simmer, another 10 minutes or so. 
  4. Squeeze the lime juice over the greens, season with salt and black pepper and serve!

Pork Stock:

  1. Combine the pork bones, salt, onions, garlic and 3 quarts water in a pot. Bring to a boil and skim off any scum that comes to the surface. Turn the heat back to medium low and simmer, about 1 hour. Strain the stock.

Cook’s Note

Really be sure you wash the greens several times; these bitter babies love the dirt and sand and once they are in your pork stock there is no going back.

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