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What do you do with your pot liquor?

I love Southern style collard greens and green beans and tonight I actually remembered to save the pot liquor instead of throwing it down the sink. I know that many just drink it, are you a guzzler? What do you prefer to do with your pot liquor?

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  1. 1. Place in fridge. Drink for breakfast in morning.
    2. Use for soup or gravy.
    3. Potlikker for cornmeal dumplings known as dodgers.

    7 Replies
    1. re: Gastronomos

      #1 - I'm a Southerner and that sounds about as disgusting as anything I've ever nightmared over.

      #2 - Soup yes, gravy? How and for what?

      #3 - Never heard of "cornmeal dumplings" or "dodgers." Gotta look that up.

      Just me, of course.

      1. re: c oliver

        I just took a sip which ended up being a full glass, it's quite tasty like a wonderful brothy soup.

        1. re: fldhkybnva

          Mmmm, yes. Can add carrots and other veggies and some of the leftover collards (if there are any) and make it a hearty soup indeed!

        2. re: c oliver

          #1 - Sorry, may not be a "Southern thing", but I know it IS guzzled (maybe not refrigerator cold...) by some.

          Much more bitter greens, such as dandelion greens (wild dandelion greens being VERY bitter) and their liquor are consumed all over the Mediterranean.

          #2 - Gravy for skillet pork chops, or steamed veggies.

          #3 - If you don't like the likker, you may not like the dodgers cooked in the likker. BUT, you said yes to the soup.....

          1. re: Gastronomos

            #1 - I assumed you meant "cold." I can eat anything for breakfast but not cold pot likker.

            #2 - for pork chops, I make the very simplest gravy of flour, drippings and chicken broth/stock. How do you make it from PL?

            #3 - still haven't looked up "dodgers" :) I DO like a glass of crumbled cornbread with buttermilk poured over. That's how Southern *I* am :)

            1. re: c oliver

              #1 - it's better room temp or warm, but in the morning a cold glass wakes me up, LOL. I also add a tablespoon of olive oil.

              #2 - I use the same recipe but PL instead of chick stock/broth. I even add to this, when I have them, leftover sweet potatoes/yams mashed and mixed into my pork chops. Sweet potato gravy... dang good!

              #3 - I ain't a Southerner, but I am fond of my greens, daily.

              1. re: Gastronomos

                #1 - I'm gonna leave that one to you :)

                #2 - Sounds good. Will try that.

                #3 - Try the cornbread/buttermilk thing if you want to be "born again" in a total CH way :)

      2. I no longer 'do' Southern style green beans and have backed off on the overcooking of collards. But the "pot liquor" goes over the rice and black-eyed peas! My mother's doctor recommended that she drink it when she was anemic. That tells ya how much those old-fashioned Southern style cooked to death vegetables suffered.

        1. Pour over house and deck plants (when no salt has been added).

          2 Replies
          1. re: tcamp

            My experience is that, without fail, pot likker always has some pork component. So not for watering plants.

            1. re: tcamp

              That does work well for leftover water from boiling/steaming veggies.
              But the OP stated "Southern style collard greens", which I assume has ham hocks or bacon or smoked turkey wings in the broth.

            2. Any good Southerner knows you put it over cornbread

              3 Replies
              1. re: suites

                Just pour it over? Doesn't it get soggy?

                1. re: fldhkybnva

                  That's the point : )

                  You get something that looks like rough grits/ polenta.

                2. Poured over leftover greens before chilling and eaten (reheated) with cornbread/pudding, sopped up with bread, or mixed with grits.

                  Then again I am no Southerner but rather a military brat. So I find no problem sopping it up with a flour tortilla if that is laying around.

                  On the other hand, what kind of greens do you make that you would throw it down the sink?!?

                  1 Reply
                  1. Collard green soup. Essentially a Portuguese caldo verde, but needs potlikker for the richness and color of the broth.

                    My deep south aunt took her first trip to Europe, and was presented with a lovely bowl of Caldo Verde. She took a sip, and declared, "that's nothing but my collard green soup!". She was right.

                    1. Having a mug full right now in fact...( still warm ) simmered the collards earlier with water/salt/black pepper/cayenne pepper/red pepper flakes/garlic powder, a cap full of red wine vinegar, and a dash of sriracha... then had grits and greens. ( Used the yellow grits this time)

                      I don't always drink the broth...sometimes I like to cook with it later, but after reading all the entries here, and having still not decided what to do with the potliquer, thought I'd have a cup... its good too by the way. Its also great with collard green risotto, and, or, to cook grits, or rice in.. etc.. the possibilities are endless really. I'm southern born and bred... and to be honest only heard of "Dough Dodgers" and "Corn Bread Dodgers" (from another Southerner) a few years ago, when I told them I was making chicken and dumplings - they insisted- it was Chicken and Dough Dodgers.. which was fine with me.. as long as they enjoyed them as much as I did..

                      1. I like adding a few crushed cloves of garlic, a bit of leftover meat (preferably ham or bacon), minced yellow onions, and red pepper flakes to the pot likkor, and then cooking up a batch of grits in it.