The first time I had Potlikker (or Pot-likker) was at the famous Mary Mac's Tea Room in Atlanta (and the waiter accidentally spilled a whole bowl of it on my friend's sweater!) Despite that introduction, I've loved it ever since. I agree that real potlikker needs to be made with smoked ham hocks, but I like this easier version that uses bacon. I guess calling it "easy" is up for debate, since it still takes about an hour, but substituting bacon shaves off some boiling and prep time. I've even used diced pancetta in place of the bacon with great results. Enjoy!