Pot Likker Soup Recipe (2024)

FAQs

Is pot likker healthy? ›

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.

Southerners know the truth—potlikker is the best part of a pot of greens. Lots of folks—nearly everyone on the internet—define potlikker as the liquid that is "left behind" from cooking a pot of greens, be they collard, turnip, mustard, or a mix of all three.

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.

Since she cooked greens regularly, the left over liquid would become a meal in and of itself. Sometimes, it was as simple as warming a piping hot bowl of pot likker on the stove and making a fresh skillet of corn bread to go along with it for a simple and warm lunch during the cool winter months.

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.

But, like the leafy greens that give this broth its dark green color, pot liquor is rich in Vitamin C, Vitamin K, Vitamin A and iron. And while old-timers used to chug it as a tonic, some of today's modern Southern chefs use pot liquor to elevate the flavors of other dishes.

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.

Potlikker is a term used in Southern cuisine to refer to the nutrient-rich and delicious liquid left over after cooking collard, turnip, or mustard greens, ham hocks, or other smoked meats. Potlikker has a history rooted in the experience of slavery in the American South.

Although juicing collard greens is not super popular, raw collard greens are a great addition to any juice. They are full of calcium, and folate, and are a good source of vitamin K, vitamin C, and vitamin A. Cruciferous vegetables like collards are also known for their anticancer effects.

What is the history of Potlikkers? ›

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.

You can also freeze cooked collard greens, including ham hocks and any broth or other ingredients you used to cook them.

Rich in dietary fiber and potassium, collard greens help enhance good HDL levels and diminish bad LDL cholesterols, averting plaque and fatty deposits in heart vessels and improving cardiac muscle function and heart health. Boosts Gut Health. Regularly eating collard greens increases your fiber intake.

Cooking may reduce levels of nutrients and bioactive compounds in vegetables, particularly those that are heat-sensitive and water-soluble.

Why: Most collard recipes call to discard the stems because they're so fibrous, but if you chop them small, they will cook just like the leafy greens. The finished dish is just as delicious and a lot thriftier than traditional collard greens, and the pleasantly-supple stems give these greens a distinctive bite.

Be sure you know where and when it is safe to use. Avoid cannabis smoke if possible. Cannabis smoke contains tar and toxins. The safest choice is to use a vaporizer—it delivers the THC in mist form instead of smoke.

Research has scientifically proven that using cannabis can increase the risk of cardiovascular disease, including heart attacks. Cannabis contains certain chemicals that research links to an increase in the risk of heart failure, atrial fibrillation, and heart attacks.