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 contains high amounts of essential vitamins and minerals including iron, vitamin A and vitamin C. Especially important is that it contains high amounts of vitamin K, which aids in blood clotting. Another term is collard liquor.

The concentrated liquid left behind after boiling greens or beans maintains roots deep in Southern culture and cooking traditions. Just like with chicken or beef stock, potlikker layers flavors and can be used as a base for everything from soups to gravies to dressings.

or pot·lik·er, pot·lik·ker

Midland and Southern U.S. Eye Dialect. pot liquor. Dialect. a worthless or disgusting person or animal.

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

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.

Description. Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich.

Cannabis toxicity can cause a wide range of toxic effects characterized by neurological, ocular and gastrointestinal symptoms, and cardiovascular features.

[ lik-er ] show ipa. nounEye Dialect. liquor.

What is bean liquor? ›

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.

This might seem like an unusual addition if you're new to making collard greens, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the greens' potential bitterness.

While black-eyed peas are said to have the power to bring luck, they also provide hearty, nutritious meals during the winter months because of their volume when cooked. Similarly, collard greens symbolize money and hope for the future, but are hardy crops able to survive harsh winter temperatures.

Baking soda has infinite uses in cooking and beyond: It's a leavening agent, an odor neutralizer, and an antacid to name a few. In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector.

Stock Pot – Used for cooking and preparing stocks and sauce. China Cap or Chinois – Used for straining stocks and sauce.

Liquor simply means liquid. Pot liquor is the liquid in the cooking vessel after cooking meat, vegetables, beans or any combination of those. Some regions of the US South East limit the term to the liquid in a pot of collard greens.

Store cooked (and cooled) collard greens in an airtight container in the fridge for up to four days. Reheat on the stove or in increments in the microwave. You can freeze these southern collard greens in zip-top freezer bags for up to 6 months.