Pot Liquor Collard Greens Soup Recipes

POT LIQUOR COLLARD GREENS SOUP

Pot Liquor Collard Greens Soup image

Pot liquor, the flavorful liquid leftover after cooking down a pot of greens, is the base of this hearty collard greens soup. It's also chock full of tender beans and veggies.

Provided by Lisa B

Categories Soup

Number Of Ingredients 11

Ingredients

1 bunch collard greens
3-4 smoked ham hocks or hambone
1 quart cold water
1 14.5 ounce can diced tomatoes, undrained
1 15 ounce can seasoned butter (lima) beans
1 15 ounce can field peas and snaps
1 15 ounce can black-eyed peas
1 15 ounce can Hoppin' John
1 cup Bloody Mary mix
¼ cup apple cider vinegar
1 cup sliced fresh or frozen okra

Steps:

Thoroughly wash the greens to remove any grit. Remove the center stem and tear the leaves into smaller pieces. Set aside.
Add the remaining ingredients into a large stock pot. Bring to a boil over medium high heat.
Add collard greens. Stir to combine. Reduce heat to low. Cover and simmer for 2 ½ - 3 hours or until the collard greens are tender and the meat from the ham hocks is easily remove from the bone.
Remove the ham hocks or hambone. Once cool enough to touch, pull the meat from the bones and shred. Add the meat back to the pot and stir to combine and heat through.
Season with salt and pepper.

POT LIQUOR (LIKKER) SOUP

Pot Liquor (Likker) Soup image

This is as Southern as it gets. But the recipe is made quicker by using canned products and prepackaged greens. For New Years, substitute black-eyed peas, and you'll have your green and peas tradition! Serve with nice thick slices of cornbread.

Provided by breezermom

Categories Ham

Time 1h25m

Yield 19 cups

Number Of Ingredients 14

Ingredients

1 (16 ounce) package fresh collard greens, chopped
2 lbs ham steaks, chopped
2 tablespoons hot sauce
3 tablespoons olive oil
3 medium onions, chopped
2 garlic cloves, minced
6 red potatoes, diced
3 (14 1/2 ounce) cans chicken broth (you can use your own stock if you'd like)
2 (16 ounce) cans field peas, drained
2 (16 ounce) cans crowder peas, drained
2 cups water
1/2 cup vermouth
1 tablespoon white vinegar
1/2 teaspoon salt

Steps:

Bring collard greens and water to cover to a boil in a large Dutch Oven. Remove from heat; drain. Repeat the process if you are boiling in batches.
Toss together the ham and hot sauce; cook in hot oil in the Dutch Oven over medium-high heat 8 to 10 minutes or until browned (while the collards are draining). Add the onion and garlic; saute until tender.
Stir in greens, potato, and remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally for 45 minutes.

GREENS WITH POT LIQUOR

Greens With Pot Liquor image

Make and share this Greens With Pot Liquor recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Protein

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 -6 slices bacon, chopped
2 medium onions, chopped
3 plump garlic cloves, minced
1/2 teaspoon crushed dried hot red chilies
4 lbs collard greens, washed thoroughly, stems and tough ribs discarded (or mustard greens, turnip greens, or a combination)
4 cups chicken stock
1 tablespoon cider vinegar
salt
fresh ground black pepper

Steps:

Fry bacon in a large pot over medium heat until the fat is rendered and the bacon has begun to color.
Stir in the onions and cook until soft and translucent, about 5 minutes.
Stir in the garlic and chiles; cook an additional minute.
Dump in about half of the greens and toss until somewhat wilted.
Add in the rest of the greens and toss again.
Pour in the stock and vinegar, and season with salt and pepper.
Cover and simmer the greens until very tender, 25-30 minutes.
Serve the greens and pot liquor in a big bowl, hot and soupy.

Nutrition Facts : Calories 335.8, Fat 14.8, SaturatedFat 4.4, Cholesterol 22.6, Sodium 607, Carbohydrate 37.3, Fiber 13.6, Sugar 8, Protein 18.9

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Remove and discard stems and discolored spots from collards; rinse with cold water. Drain and tear into 1-inch pieces.
Bring collards and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once.
Toss together ham and hot sauce. Cook ham in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until browned. Add onion and garlic, and saute until tender.
Stir in collards, potato, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 45 minutes.

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