SOUTHERN-STYLE collard greens are simmered on the stovetop for hours—typically with a salty, smoky meat such as ham hock, bacon, or smoked turkey necks—until the greens become meltingly tender and silky. The cooked collards themselves are undeniably delicious, but many think the pot liquor (or pot lik-ker), the nutritious, sublime broth created by simmering the greens, is the best part.
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