Tuesday, December 27, 2022

Slow Cooker Greens and Potlikker Soup

The flavors of a New Year's Day meal - pork, greens and blackeye peas - in a convenient soup, with a slow-stewed and concentrated, vitamin-enriched potlikker base. Serve with skillet cornbread to complete the meal.
The flavors of a New Year's Day meal - pork, greens and blackeye peas - in a convenient soup, with a slow-stewed and concentrated, vitamin-enriched potlikker base. Serve with skillet cornbread to complete the meal.

New Year's Slow Cooker Greens and Potlikker Soup


Even though this is a good soup anytime, with New Year's around the corner, I wanted to prepare a true potlikker soup, meaning not a shortcut version like my Beans and Greens or Swamp Soup, both of which could technically qualify as a potlikker soup.

Instead, I wanted to prepare a more genuine homemade version using a long, slow stewing of the greens to form a solid potlikker from the greens. What better way to do that than with a slow cooker?

This is actually my first slow cooker recipe in awhile!
Just a quick reminder.... this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
See, I'm more of a fly by the seat of my pants cook, so there's not much advance planning in my life and the number one reason - though there are others - I keep a well-stocked freezer and pantry.

When I have a taste for something, I have a taste for it right then!

Using the slow cooker for a planned immediate meal requires too much advance planning for me and typically an early start. Everybody that knows me, knows I am one of those "I need quiet for my first (multiple) cups of morning coffee" types of people.

In fact, I've been trying to get to this recipe for nearly a week now, since I bought the collards but would forget about it until it was a little late to get it started!

So, now you know. While I love the slow cooker, I am a poor planner and it's why you don't see a lot of slow cooker recipes on the website.

Here's how to make my Slow Cooker Greens and Potlikker Soup, great for New Year's Day!

Set a 6-quart slow cooker to browning or sauté setting or use a separate skillet to heat butter.


I'm using my Ninja multicooker system. I've had this a good number of years now, so it's been upgraded since to an 8 in 1 with a removeable oven safe pot. I love Ninja products!


Sauté the vegetables for 4 minutes.


Add the garlic and sauté another minute.


Add the chicken stock or broth.


Add the water.


Add 1/2 of the greens.


Add salt and pepper to the greens.


Toss to coat.


Cover and continue cooking using the sauté setting until slightly reduced.


Add remaining greens and repeat.


Add vinegar, stir greens, then nestle the pork hock in the center. Cover, switch to slow cooker HIGH setting and cook for 1 hour. Stir, reduce to slow cooker LOW setting and continue cooking for 4 to 5 hours, or to desired tenderness.


Last hour of cooking, carefully remove pork hock and set aside until cool enough to pick off any meat from the bone.


Add chopped ham to any pulled ham from the pork hock.


Stir bacon drippings or butter into the greens.


  Add the chopped ham.


You can add any kind of southern pea you like here - purple hulls, blackeye peas, field peas, crowders - whatever you like. Since I'm making this as a New Year's Day potlikker soup, I'm using a can of Margaret Holmes Hoppin' John, which contains blackeye peas, tomatoes, jalapeno and red peppers and onions.


Add the undrained peas to the greens, stir, cover and continue cooking until heated through.


Taste, add Creole or Cajun seasoning, taste again and adjust seasonings as needed. Garnish individual servings with red pepper flakes, if desired and offer pepper sauce and hot sauce at the table. Serve with cornbread.


If you want to serve these as a side dish with a meal, just use a slotted spoon to drain off most of the liquid and spoon into ramekins. I served these with some grilled salmon and roasted red potatoes.


For more of my favorite soups, check out my Pinterest page!





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Posted by on December 27, 2022
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