Washington County Pit Liquor
The only information I found at the Washington-on-the-Brazos State Historic Site records alluded to Washington County pot liquor that consisted of “bacon and greens cooked together and brought to a liquor with salt pork.” The rest of this recipe is adjusted from the website, “Homesick Texan.”
In Texas, mustard, turnip greens, and salt pork were traditionally used, but the recipe may be done without them, if necessary.
Bunch collard greens (about 1 pound)
Bunch mustard greens, add these if you have them
Bunch turnip greens, add these if you have them
1/2 medium onion, diced
3 cloves garlic, minced
8 slices natural smoked bacon
1/2 tablespoon apple cider vinegar
Salt and black pepper
Medium piece of salt pork (Can replace with smoked ham hock, pancetta, or salted butter.)
Thoroughly clean each collard leaf and remove ribs and stems. Tear each leaf in half.
Do same for mustard and turnip greens.
In large pot or Dutch oven, slowly brown bacon.
Remove bacon and sauté onions in remaining bacon grease until lightly brown, about 10 minutes. Add garlic until soft. Add torn leaves and 6 cups of water. (Additional water if you have mustard and turnip greens).
Bring to boil, add salt pork or whatever, then turn heat down to a simmer. Add vinegar.
Cook for at least two hours, until meat is falling apart.
Taste. Add Salt and pepper as wanted.
Drain through a sieve.
If inclined, you can add a little cayenne, Tabasco, or hot pepper sauce.
Will keep in frig for up to three days, or longer in freezer.
Drink as is or keep as broth for soup or stew.
Or add a little something to your hot drink for a “boost.”