Recipe: Stewed Collards with Ham Hock in Potlikker


Vivian Howard's Stewed Collards with Ham Hock in Potlikker.

CBS News
Little, Brown

Chef and restaurateur Vivian Howard, star of the Peabody Award-winning PBS series "A Chef's Life" and author of the New York Times bestselling cookbook "Deep Run Roots: Stories and Recipes From My Corner of the South" (Little, Brown), says there is something to the popularity of soups and broths as a curative culinary art. 

Howard offered "Sunday Morning" several recipes for dishes that nourish and satisfy, slurp for slurp. 

Stewed Collards with Ham Hock in Potlikker

Serves 4

1 ham hock
3 quarts water
1 medium yellow onion, diced
½ tsp red chili flake
¼ tsp black pepper
2 pounds Collards, large stems removed
1 tsp salt
1 Tbs. sugar (optional)


In a 6- to 8-quart Dutch oven or pot, combine ham hock, water, onion, chili flake and black pepper. Cover. Bring to a boil and cook covered, 30 minutes.

Add the collards and lower heat to a heavy simmer. Cover and cook for an hour-and-a-half. 

Scoop the greens into a bowl and add picked smoked morsels from the hock.

Save the liquid - this is your Potlikker!

Using a collard chopper or knife, roughly chop greens and meat together. Stir in salt and sugar (optional).

To serve, stir in potlikker and add a dash of hot sauce or hot pepper vinegar.

Reserve remaining potlikker for good health!

Vivian Howard's Potlikker broth.  CBS News

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