Pot Likker Soup Recipe (2024)

FAQs

What can I use pot likker for? ›

A take on the classic Country Ham Potlikker becomes the base of a luscious gravy for smothered pork chops and a zippy vinaigrette for a sweet and savory apple and bean salad. A rich Smoked Paprika and Sun-Dried-Tomato Potlikker buoys brothy orecchiette with savory-sweet turnips and braises hearty chicken thighs.

Pot liquor, sometimes spelled potlikker or pot likker, is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey.

Potlikker maintains much of the nutrients of the greens including iron and vitamins A, C, and K. Another benefit of building your own potlikker is maintaining time-honored traditions of making the most of ingredients.

They freeze nicely. I always make a bunch just so I will be able to freeze some for the time when they aren't available at the produce stand. I freeze pot likker and all. I usually just pop the contents into a pot, but I see no reason why they wouldn't microwave fine.

From kale to collards to turnips, we've learned to embrace their nutrient-packed bitterness. So here's a tip: When you're cooking up a big pot of greens, don't toss out what may be the most nutritious part — the brothy water that's left in the pot. Lots of the beneficial nutrients cook out of the greens.

Noun. likker (plural likkers) Eye dialect spelling of liquor.

Pot Liquor, also known as Pot Likker and Potlikker, is the tasty broth left behind from a pot of cooked greens (usually collard, turnip or mustard greens) and meat.

It was a staple food eaten by enslaved people in the South, often eaten along with baked or fried cornbread either dipped or crumbled into the potlikker. By the early 1850s, potlikker was a mainstay in Southern diets.

Don't toss that broth! Potlikker — the liquid left behind after boiling collards — is loaded with vitamins and minerals. Plus, it's delicious.

Is collard juice good for you? ›

It's rare to see a green juice recipe with raw collard greens, and this is such a shame because collards are so good for you! However, collards contain high levels of manganese which helps support healthy bones, and vitamin K which supports healthy blood.

Many of the same carcinogenic, or cancer-causing, compounds present in tobacco smoke are also found in burning marijuana. In particular, unfiltered smoke from joints contains higher concentrations of a class of chemicals called polycyclic aromatic hydrocarbons (PAHs) than does smoke from tobacco cigarettes.

Pot liquor (or pot likker, or potlikker) is the water that remains after cooking beans or greens. It's a term mostly used in the South. It forms a flavorful base for soups.

a worthless or disgusting person or animal.

Pot Likker Soup makes a delicious and filling meal. Made of pot likker (or pot liquor), the cooking liquid from collards or turnip greens, along with other vegetables and ham. This soup is Southern comfort all the way!

Green up a quesadilla. As delicious as your collard greens recipe might be, sometimes you might tire of them before you finish off the whole pot. A brilliant use for leftover collard greens is to repurpose them as a filling for a quesadilla.

Simmering

Ideal for slow cooking, stock pots maintain a steady, low simmer, perfect for preparing stocks, broths, and sauces. The depth of the pot prevents excessive evaporation, ensuring rich flavors develop over time.