Pot Likker Soup Recipe (2024)

FAQs

What do you do with pot likker? ›

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.

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.

Yes. 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.

Potlikker (or “pot liquor”) is simple enough to describe—it's the brothy liquid gold left behind after boiling greens and beans—and its roots in Southern culinary traditions and heritage run deep.

lik•ker (lik′ər), n. [Eye Dialect.] liquor.

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

Pot Liquor, also known as Pot Likker and Potlikker, is the tasty broth left behind from a pot of cooked greens (usually collard, turnip or mustard greens) and meat.

Benefits. Because of their sulfur-containing compounds, collard greens are natural liver cleansers. The vitamin C in collard greens has antioxidant properties that help fight damage. Collard greens cover up to 100 percent of the daily recommended value of vitamin K.

Does boiling collard greens destroy nutrients? ›

The green leaves turn dark green during this long cooking process, and the cooking water will be greatly reduced. Unfortunately, nutrients are leached out into the cooking liquid that many people pour down the drain. This cooking liquid or "pot likker," as it is called in southern states, is full on valuable nutrients.

Collard greens are rich in sulfur-containing compounds that support your body's detoxification process.

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.

original usage for word\name derived from logging camps in the mid 1800's; kitchen helper at the logging camp who got what was left over in the "pots" after feeding the crew. a worthless or disgusting person. Potlicker (idiom): little person, small competitor; originally a dog or other pet.

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