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.

The biggest benefit of making potlikker is the obvious one: It's a flavorful base for soups, gravies, and stews. That's not the only benefit, however. Potlikker maintains much of the nutrients of the greens including iron and vitamins A, C, and K.

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.

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

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.

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.

Smoke from marijuana combustion has been shown to contain many of the same toxins, irritants, and carcinogens as tobacco smoke. Although not as carcinogenic as tobacco smoke,⁹ marijuana smoke contains toxins and carcinogens similar to those in tobacco smoke.

Collard greens date back to prehistoric times. They are the oldest leafy green within the cabbage family. Collard greens originated near Greece, but it wasn't until the first Africans arrived in Jamestown, Virginia in the early 1600's that America got its first taste of the delicious dark green vegetable.

What is a potlicker dog? ›

Potlicker: The mixed-breed “street dog” of Belize. They, I believe, are named for how they are often fed by local owners – when the day's rice and beans or stewed chicken has been served to the family, the dogs get to “lick the pot” – or they get the left-overs.

BASTE: To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

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

But to get to the gardening question you asked, yes, this water can also be used to water plants, indoors or out. It is also an old idea; many a cook who didn't feel the need to use the pot liquor as food has poured it on garden flowers.

Dialect. a worthless or disgusting person or animal.

or pot·lik·er, pot·lik·ker

a worthless or disgusting person or animal.

(Though some insist it's "potlikker.") Chef James Huff of Pearl Dive restaurant ladles up some pot liquor fresh from a steaming pot of sauteed collard greens and kale. As I explain in my conversation with Here & Now, some people drink it as a tonic. Others use it as a soup base.