Pot Liquor Collard Greens Soup Food

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.

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.

COLLARDS

Collards image

Provided by Bill Smith

Categories Leafy Green Side Christmas Thanksgiving New Year's Day Bacon Collard Greens Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 46 servings

Number Of Ingredients 6

Ingredients

2 bunches (about 5 pounds) fresh collards
6 strips of bacon, diced
1 large onion, peeled and diced
1 teaspoon dried red pepper flakes
2 teaspoons salt
1 ham bone

Steps:

Remove the tougher, woody stalks from the collard leaves. Smaller stems are okay. Wash the leaves and cut them into half-inch-wide strips. You can roll them into cigars to speed this up.
Put the bacon in a stock pot on high head to render its grease, 3 or so minutes. Add the onion and cook until translucent but not brown, about 5 minutes more. Add the collards and cover with cool water. Add the red pepper, salt, and the ham bone. Bring to a boil and cook for at least 2 hours. There are many conflicting opinions on this. To my mind, collards were not made for quick cooking. Undercook collards and you are asking to be strangled; they can't be properly chewed. On the other hand, overcook them and they will eventually turn to mush. Two hours seems about right, although this might give nutritionists pause. Taste for salt.
Even people who love collards complain about the way they make the house smell while cooking. People have different cures for this: Place four pecans in the pot. Cover the top of the collards with slices of white bread. None of this works.

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5/5 (3)
Total Time 1 hr 55 mins
Servings 2.5
Published 2003-10-17

Remove and discard stems and discolored spots from collards; rinse with cold water. Drain; tear into 1-inch pieces.
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