Collard Greens Pot Liquor at Jimmy Strother blog

Collard Greens Pot Liquor. This soup is chock full of tender beans, veggies and ham hocks or hambone. These authentic southern collard greens are braised in a savory meat flavored. Learn how to make pot liquor, the flavorful liquid leftover after cooking down a pot of greens, into a hearty collard greens soup. This pot likker soup recipe is really, really one you should give a try. Learn how to make pot. 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. Southern chefs have long known how to salvage. Pot likker, also known as “pot liquor” or “potlikker,” is a term used to describe the liquid left behind after cooking greens, such as black. It makes a great soup recipe to throw together on the stove with any leftovers from your new year’s. Pot likker (or pot liquor) is the salty, porky liquid that remains after cooking greens like collards or turnips.

It makes a great soup recipe to throw together on the stove with any leftovers from your new year’s. Southern chefs have long known how to salvage. This soup is chock full of tender beans, veggies and ham hocks or hambone. 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. Learn how to make pot. Pot likker, also known as “pot liquor” or “potlikker,” is a term used to describe the liquid left behind after cooking greens, such as black. Learn how to make pot liquor, the flavorful liquid leftover after cooking down a pot of greens, into a hearty collard greens soup. These authentic southern collard greens are braised in a savory meat flavored. Pot likker (or pot liquor) is the salty, porky liquid that remains after cooking greens like collards or turnips. This pot likker soup recipe is really, really one you should give a try.

Slow Cooker Collard Green Recipe Miss Information

Collard Greens Pot Liquor This pot likker soup recipe is really, really one you should give a try. Learn how to make pot liquor, the flavorful liquid leftover after cooking down a pot of greens, into a hearty collard greens soup. These authentic southern collard greens are braised in a savory meat flavored. Southern chefs have long known how to salvage. This pot likker soup recipe is really, really one you should give a try. 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 soup is chock full of tender beans, veggies and ham hocks or hambone. Pot likker (or pot liquor) is the salty, porky liquid that remains after cooking greens like collards or turnips. It makes a great soup recipe to throw together on the stove with any leftovers from your new year’s. Learn how to make pot. Pot likker, also known as “pot liquor” or “potlikker,” is a term used to describe the liquid left behind after cooking greens, such as black.