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? Use liquid from collards and black-eyed peas for stock?

c oliver Jan 4, 2009 08:28 AM

We had our New Year's southern dinner last night. Even after covering the leftover peas and collards with their liquids, I still have a quart plus of them left (I strained them). I can't think of any reason I couldn't use this as a stock or *something.* Can you? I LOVE each of those flavors so it wouldn't be offputting at all to have them obvious.

  1. vickib Jan 4, 2009 09:38 AM

    That sounds like you need some cornbread to eat with your pot liquor!
    The other thing I would consider is vegetable soup. The starch in the pea liquid will make it nice and thick.

    2 Replies
    1. re: vickib
      c oliver Jan 4, 2009 09:53 AM

      Oh, wow, a sister/brother in the love of pot liquor!. I had actually considered starting a thread about that very subject :) I bet there are alot of younger Southerners (I live in NoCal now) who've never heard of it. Mmm. Glad you see no drawback to using it. Me either. Thanks.

      1. re: vickib
        j
        jazzy77 Jan 4, 2009 08:31 PM

        Well, I'm a younger Southerner and pot likker is just fine with me. I would think that you could use it for any kind of soup that uses veggie or chicken stock - maybe some brunswick stew? I would almost make some caldo gallego from it. It's particularly good in soups with sweet potatoes or black beans (I put collards in my black bean soup anyway!).

      2. alanbarnes Jan 4, 2009 08:35 PM

        I've been known to sip pot liquor from a teacup. As vickib said, a little cornbread would make it a meal.

        1 Reply
        1. re: alanbarnes
          c oliver Jan 6, 2009 11:25 AM

          How dainty of you! A tea cup? How about a great big mug? Mmm.

        2. ipsedixit Jan 4, 2009 09:04 PM

          We always used to make "soup" from the leftover water used to cook dumplings.

          Add a little bit of chopped green onions and a dash sesame oil and voila ... a nice bowl of soup.

          1. alkapal Jan 5, 2009 12:31 AM

            query: why so much leftover pot liquor? did you use too much water for cooking? isb't the pot liquor's flavor diluted?
            i like the soup idea, but eat it with nice cornbread, for sure.

            6 Replies
            1. re: alkapal
              ideabaker Jan 5, 2009 01:03 AM

              I had the same question. In my family you cook the hamhocks in water, just enough to cover them in about an inch of water, and let it reduce to about half that over a period of hours. Cut up the hamhock (My Gran likes to crisp up the skin and throw it back into the peas and greens, but I find I get popped by grease too much, so I skin the hocks and remove the meaty bits, and add those to the peas and greens.) to remove meat from bones and add meat to both peas and greens.

              She always specifies that I should only have enough juices to just cover the greens, adding chicken stock as I go along if needed (she likes her greens "cooked soft"). I threw the bones in with the greens for a while this year to boost the flavour, removing before serving.

              For the peas, they are cooked with a similar method, though a bit of the hamhock juices are added to boost flavour.

              In any case, my peas had a thick sauce around them, but none "extra" to speak of. Same for the greens. Though next year I may just ignore Gran and have extra blackeyed pea sauce in order to make soup-- once you report back and let us know it worked for you! Looking forward to your follow up post on this!

              1. re: alkapal
                j
                jazzy77 Jan 5, 2009 06:46 AM

                When I cook collards, there is always a lot of liquor left over, but it's quite tasty since I dissolve all my seasonings in the water before I add the greens.

                1. re: alkapal
                  c oliver Jan 6, 2009 11:31 AM

                  Like a lot of greens, the collards take up a good bit of room before they cook down. It was a pretty big diameter pot but it still required a good bit to cover them and the ham hock. Unlike my Southern ancestors, I don't cook my collard for hours and they still have a definite green color :) After about one hour they were done and I then reheated for dinner --- and another dinnner ---- and a mid-morning snack :) So, no, I don't think it too diluted.

                  Re the peas, I always soak them overnight so it takes a fair amount of water to cover them and the ham hock. Yes, it's not really "juice" but a thickish liquid. I didn't have as much of it.

                  I'll report back but it might be awhile. Seems like I have ALOT of leftovers right now so I froze this "jus." Thanks for the comments and advice.

                  1. re: c oliver
                    alkapal Jan 6, 2009 04:27 PM

                    c -- happy eating, and happy leftovers!

                    1. re: alkapal
                      c oliver Jan 6, 2009 05:06 PM

                      Thanks. Just read your profile. Come on out and we'll have leftovers with that Russian River Chard :)

                      1. re: c oliver
                        alkapal Jan 6, 2009 06:04 PM

                        "will travel for food!" {;^D
                        meet you in the russian river valley!

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