Potlikker greens
Instructions:
- Remove and discard the stems and tough part of the inner ribs of the greens by cutting them out with a knife or by stripping the leaves off the stems by hand. Working in batches, cut the leaves into manageable pieces. Stack a few leaves, with the largest ones on the bottom. Starting on a long side, roll the stack into a cylinder. Cut the cylinder crosswise into 1-inch strips. If the leaves are huge, stack the leaves and cut them into 1-inch wide strips (like slicing a roast) and then cut the stack of strips crosswise into 2-inch pieces, to create rectangles. To remove the inevitable hidden grit, swish the greens in a sink or large bowl of cool water, then let them sit in the water for a few minutes so that the grit can fall to the bottom of the sink. Lift the greens out of the water and let them drain, but you don’t need to dry them.
- Heat the fat in a large pot over medium heat. Add the onion and cook, stirring often, until softened, about 8 minutes.
- Stir in the stock, greens, vinegar, salt, and pepper. Add the hot pepper and/ or sugar, if using. Bring to a boil, reduce the heat, and simmer gently until the greens are tender, at least 45 minutes, or longer if you want them even softer. They should be like velvet.
- Remove the pot from the heat and let sit, covered, for 1 hour. Taste the potlikker and adjust the seasoning as needed. Reheat over medium heat and serve warm, doused with a little vinegar or hot sauce.
- Make-ahead note: Greens and potlikker are almost always better when made at least 1 day ahead. They seem to improve with age. Check the seasoning each time you reheat.