Name: Potlikker Soup
Total time: 1 h 15 min
Yield: Serves 6 to 8
Cuisine: Southern
Ingredients: 1 tablespoon extra-virgin olive oil; 12 ounces andouille sausage, cut into ½-inch pieces; 1 onion, chopped; ½ teaspoon table salt, divided; 4 garlic cloves, minced; 8 cups chicken broth; 1½ pounds collard greens, stemmed and cut into 1-inch pieces; 2 bay leaves; ½ teaspoon pepper; 1 (15-ounce) can cannellini beans, rinsed; 1 tablespoon cider vinegar; ¼ teaspoon liquid smoke

Why This Recipe Works

Potlikker (or pot liquid) is the supersavory broth left over from braising greens with salty smoked pork; many consider it the best part of Southern collard greens. This recipe turns that flavorful liquid into a full meal. We start by browning pieces of spicy, garlicky andouille sausage and then sautéing an onion in the rendered fat. We add collards and plenty of broth, simmer it all until meltingly tender, and then stir in white beans for some creamy heft. A finishing splash of cider vinegar brightens the broth, and a dash of liquid smoke imitates the smoky flavor typically found in Southern-style collards.

Before You Begin

We developed this recipe with hickory liquid smoke. We like the light smokiness it adds, but the soup also tastes great without it.

Instructions

Heat 1 tablespoon extra-virgin olive oil in large Dutch oven over medium-high heat until shimmering. Add 12 ounces andouille, cut into ½-inch pieces, and cook, stirring occasionally, until crisp and brown, about 5 minutes. Using slotted spoon, transfer andouille to paper towel–lined plate and set aside.

Add 1 chopped onion and ¼ teaspoon table salt to fat left in pan and cook over medium heat until onion begins to soften, about 3 minutes. Add 4 minced garlic cloves and cook until fragrant, about 1 minute.

Stir in 8 cups chicken broth; 1½ pounds collard greens, stemmed and cut into 1-inch pieces; 2 bay leaves; ½ teaspoon pepper; and remaining ¼ teaspoon salt. Bring to boil, then reduce heat to low. Simmer, covered, until greens are tender, about 40 minutes.

Stir in 1 rinsed can cannellini beans. Cook, uncovered, until beans are warmed through, about 2 minutes. Discard bay leaves. Stir in 1 tablespoon cider vinegar, ¼ teaspoon liquid smoke, and andouille. Season with salt and pepper to taste. Serve.