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.

Definitions of pot likker. the liquid in which vegetables or meat have be cooked. synonyms: liquor, pot liquor. type of: broth, stock.

Before you go, promise me one thing before you run off to start your own batch of potlikker—don't waste a drop of it. After the greens are gone, freeze that precious potlikker and use it to power the rest of your cooking.

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.

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

What is Irish slang for pot? ›

~a dubha, knap-weed.

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.

(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.

We call the broth potlikker, aptly named because every last drop is a flavor-savor. In the potlikker itself, we simmer mussels, scallops, and fresh fish from Foley on the East coast. It all gets ladled over bacon-braised greens and Anson Mills' grits.

Appropriately, the stockpot—a wide pot with a flat bottom, straight sides and an opening that extends the full diameter of the pot—is intended for making large quantities of stock or broth. Two handles should reside on the sides, and though not all stockpots come with a lid, one with a top handle can be useful.