Pot Likker Soup Recipe (2024)

FAQs

What do you do with pot likker? ›

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.

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.

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.

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.

Southern chefs have long known how to salvage the leftover liquid. They drink it as a tonic, use it as a soup base or create incredible entrees.

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.

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

Historical Significance

Pot liquor was a critical source of nutrition for the large population of rural poor in the American South where the majority of people, usually enslaved African-Americans, indentured servants and poor European immigrants, could afford little more than one-pot meals.

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.

What does likker mean in english? ›

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

How long can cooked collard greens last? Cooked collard greens last up to a week when you keep them in the fridge. No more than 3 to 4 days is preferable.

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.

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.

“Uncle Caldwell” is a person Aunt Chloe knew; “pot liquor fat” is grease mixed with water left in in a pan after stewing something.