Cuban-style Potlikker

Ingredients

In the original Southern American cuisine, Potlikker is typically made with collard greens and flavored with ingredients like bacon or ham hocks. However, in this Cuban adaptation, we use a variety of greens such as collard greens, kale, or Swiss chard, and infuse the broth with Cuban spices like cumin, oregano, and smoked paprika. This gives the dish a distinct Cuban flavor profile while still maintaining the comforting essence of Potlikker. We alse have the original recipe for Potlikker, so you can check it out.

• 1 lb (450g) mixed greens (collard greens, kale, or Swiss chard) 1 lb (450g) mixed greens (collard greens, kale, or Swiss chard)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Wash the greens thoroughly and remove any tough stems. Chop the greens into bite-sized pieces.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the cumin, dried oregano, and smoked paprika to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the chopped greens to the pot and stir to combine with the spices. Cook for a few minutes until the greens start to wilt.
5. 5.
   Pour in the vegetable broth and bring the mixture to a simmer. Cover the pot and let it cook for about 30 minutes, or until the greens are tender.
6. 6.
   Stir in the white vinegar and season with salt and pepper to taste.
7. 7.
   Serve the Cuban-style Potlikker hot, either as a standalone dish or with rice and beans.

Treat your ingredients with care...

• Greens — Make sure to remove any tough stems and chop the greens into bite-sized pieces for easier cooking and eating.

Tips & Tricks

• For a heartier version, add cooked beans such as black beans or kidney beans to the potlikker.
• Adjust the level of spiciness by adding a pinch of cayenne pepper or chili flakes.
• Serve the potlikker with a squeeze of fresh lime juice for a burst of citrus flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Experiment with different greens like spinach or mustard greens to add variety to the dish.

Serving advice

Serve the Cuban-style Potlikker in bowls, garnished with a sprinkle of fresh herbs like cilantro or parsley. Accompany it with warm crusty bread or cornbread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange a few reserved whole leaves of the greens on top of the stew. This adds a pop of vibrant green color and showcases the key ingredient of the dish.