Soup’s On
Coffee’s not the only thing hot at Eighth and Roast.
Mama’s potlikker and greens meet pulled pork in chef Mike Arnold’s comforting soup. Says Arnold: “Do not skip the vinegar! If you do, your soup will not be what it was destined to be. Take my word for it.”
Ingredients
SERVINGS: 8 cups soup.
- 3 thick slices smokey bacon
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 large bunch collard greens, chopped
- 2 cups shredded cooked pork butt, homemade or purchased
- 6-8 cups chicken stock, preferably homemade
- Salt and pepper
- Red wine vinegar
Instructions
Heat a large saucepan over medium heat. Add bacon and sauté 5 minutes. Add diced onion and garlic and cook until golden, about 5 minutes. Add greens and cook until wilted, about 10 minutes. Add shredded pork and stock to cover by 2 inches. Bring to a boil, reduce to a simmer and cook until greens are tender, about 15 minutes. Add salt, pepper, crushed red pepper and red wine vinegar to taste. Serve with cornbread.
Recipe by Mike Arnold, Eighth and Roast
