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Pot liquor, sometimes spelled potlikker [1] or pot likker, [2] 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.
Southern-style collard greens are stewed with smoked turkey, onion, red pepper flakes, and vinegar. ... Remove the lid and simmer until the liquid is slightly reduced, 10 minutes. Taste for salt ...
To start, you will need two pounds of collard greens (stemmed and chopped), smoked turkey leg (chopped into cubes), chicken stock, chopped onions, grapeseed oil and some salt, pepper and seasoning ...
Enslaved people also consumed pot liquor, the liquid left behind after boiling greens. George Key, who was born enslaved in Arkansas, said: "We had stew made out of pork and potatoes, and sometimes greens and pot liquor, and we had ash cake mostly, but biscuits about once a month." [106] Making pot liquor continued after emancipation. Jackie ...
Green beans; Pinto beans and cornbread; Pole beans; White or great northern beans; Greens – seasoned with some kind of meat or meat grease. The liquid left after cooking is known as pot liquor. Collard greens; Creasy greens; Kale; Mustard greens; Poke salad – cooked pokeweed; Turnip greens; Carrots – often "candied" with butter and brown ...
Collard greens grow close to the ground, which makes them prone to accumulating dirt, sand, and debris on their broad leaves. Their thick veins and sturdy texture can trap soil and even tiny pests ...
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A few use green peppers or vinegar and spices. Smaller than black-eyed peas, field peas are used in the South Carolina Lowcountry and coastal Georgia. Black-eyed peas are the norm elsewhere. In the southern United States, eating Hoppin' John with collard greens on New Year's Day is thought to bring a prosperous year filled with luck.