Wilted Mustard Greens with Pot Likker

Mustard greens — sharp, peppery, and assertive — cooked down with a piece of ham hock until the leaves are silky and the broth (pot likker) is deeply flavored. The pot likker was as prized as the greens themselves — soaked up with cornbread, drunk straight from the jar, or sipped from the lunch thermos. A Southern and Appalachian tradition of extraordinary depth.

Ingredients

• 2 lbs fresh mustard greens, washed and stems removed
• 1 smoked ham hock (or 3 oz salt pork)
• 6 cups water
• 1 medium onion, halved
• 2 cloves garlic
• 1 tsp red pepper flakes
• Salt and black pepper
• Splash of apple cider vinegar at the end
• Cornbread for serving

Directions

1. Place ham hock in a large pot with water, onion, and garlic. Bring to a boil.

Simmer 30 minutes to develop the broth.

1. Add mustard greens in large handfuls — they will wilt dramatically and fill the pot, then reduce significantly.

Add red pepper flakes.

1. Cook uncovered 45–60 minutes until greens are very tender and silky. The pot likker (broth) should be dark green and intensely flavored.
2. Remove ham hock. Pull meat from bone, shred, and return to pot.
3. Season with salt, black pepper, and a splash of cider vinegar at the end.
4. Serve greens with pot likker ladled over, alongside cornbread. For lunch pail: pack greens and broth together in a wide-mouth mason jar.

Notes

Pot likker is the deeply nutritious broth left from cooking greens with pork — rich in minerals, vitamins, and collagen. Mountain families believed pot likker was medicinal. Children were given a cup of it when sick. The vinegar at the end brightens and balances the richness. Never skip it.