Pot Likker Soup Recipe (2024)

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What can 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.

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. liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces.

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

In short, potlikker is the liquid left behind after simmering a pot of greens and ham hocks or salt pork. The greens cook for at least an hour, meaning that the cooking liquid is steeped in all the goodness of the vegetables and pork.

During the antebellum era, slave owners ate the greens and set aside the leftover broth for the enslaved, unaware that the potlikker, not the greens, was nutrient rich. Today, potlikker has taken on new meanings as cooks reclaim and reinterpret the dish.

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.

Liquor simply means liquid. Pot liquor is the liquid in the cooking vessel after cooking meat, vegetables, beans or any combination of those. Some regions of the US South East limit the term to the liquid in a pot of collard greens.

likker (plural likkers) Eye dialect spelling of liquor.

[ lik-er ] show ipa. nounEye Dialect. liquor.

What is a pot in Mary Jane slang? ›

Marijuana—also called weed, herb, pot, grass, bud, ganja, Mary Jane, and a vast number of other slang terms—is a greenish-gray mixture of the dried flowers of Cannabis sativa.

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 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. The flowers use the minerals and, while they don't need vitamins, can use components of vitamins after soil creatures break them down.

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.

While slow cooking, the meat, bone marrow, and fat fell apart into the greens. The rich, meat-flavored broth, or pot liquor, left behind after serving the greens, contained high amounts of essential vitamins and minerals including iron, vitamin A and vitamin C.