Cabbage Pot Liquor at Margaret Bower blog

Cabbage Pot Liquor. Pot liquor — not what the name implies — is the leftover water of boiled greens. I toss out pot liquor with too strong a flavor (like artichoke,. This easy soup is filled with peas, smoky ham, and southern collard greens! This is the perfect quick, delicious, and filling potlikker soup. Potlikker (or “pot liquor”) is simple enough to describe—it’s the brothy liquid gold left behind after boiling greens and beans—and its roots in southern culinary traditions and heritage run deep. Or use it in a sauce or soup stock. Southern chefs have long known how to salvage the. Take a soup bowl, add a suitable chunk of cornbread, cover with cabbage juice (and cabbage, if you so desire), spoon garden veggies da jour. When pot liquor is ambrosial, stop everything, sit down and savor it as a tonic. Boiling up a pot of kale or collard greens can be tasty, but it also strips out a lot of the vitamins that make these vegetables so nutritious.

Boiling up a pot of kale or collard greens can be tasty, but it also strips out a lot of the vitamins that make these vegetables so nutritious. This is the perfect quick, delicious, and filling potlikker soup. Southern chefs have long known how to salvage the. This easy soup is filled with peas, smoky ham, and southern collard greens! Or use it in a sauce or soup stock. When pot liquor is ambrosial, stop everything, sit down and savor it as a tonic. Pot liquor — not what the name implies — is the leftover water of boiled greens. Take a soup bowl, add a suitable chunk of cornbread, cover with cabbage juice (and cabbage, if you so desire), spoon garden veggies da jour. I toss out pot liquor with too strong a flavor (like artichoke,. Potlikker (or “pot liquor”) is simple enough to describe—it’s the brothy liquid gold left behind after boiling greens and beans—and its roots in southern culinary traditions and heritage run deep.

How To Cook Cabbage In Instant Pot foodrecipestory

Cabbage Pot Liquor Southern chefs have long known how to salvage the. Take a soup bowl, add a suitable chunk of cornbread, cover with cabbage juice (and cabbage, if you so desire), spoon garden veggies da jour. Southern chefs have long known how to salvage the. When pot liquor is ambrosial, stop everything, sit down and savor it as a tonic. This easy soup is filled with peas, smoky ham, and southern collard greens! This is the perfect quick, delicious, and filling potlikker soup. Boiling up a pot of kale or collard greens can be tasty, but it also strips out a lot of the vitamins that make these vegetables so nutritious. Potlikker (or “pot liquor”) is simple enough to describe—it’s the brothy liquid gold left behind after boiling greens and beans—and its roots in southern culinary traditions and heritage run deep. I toss out pot liquor with too strong a flavor (like artichoke,. Pot liquor — not what the name implies — is the leftover water of boiled greens. Or use it in a sauce or soup stock.