Quick And Easy Potlikker Soup Recipes

QUICK AND EASY POTLIKKER SOUP

Steps:

• Heat the oil in a large pot or dutch oven over medium heat. Add the ham and onion and cook for 5 to 7 minutes, or until the onions are translucent. Add the garlic, cook about a minute more. Add the chicken broth and bring to a boil. Stir in the frozen greens. Bring back up to a boil, reduce the heat, cover, and simmer for 20 minutes.
• Add the rinsed peas and drained tomatoes. Add salt and pepper to taste. Cook for an additional 10 minutes.

QUICK POT STICKER SOUP

Steps:

• Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper.
• Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.

EASY POTLIKKER

Steps:

• Remove the thick ribs from the collard greens. Wash the greens thoroughly and chop coarsely.
• Melt 2 T butter in a pot over medium heat and add the bacon and onion. Saute until bacon is almost done and onion is translucent, about 5 minutes. Add the garlic and crushed red pepper flakes and saute for an additional 2 minutes.
• Add water and increase heat to high. Bring to a boil. Cover, turn heat to medium and simmer 30 minutes.
• Stir in the broth, sugar and vinegar into the pot and bring again to a boil. Stir in the greens, allowing them to wilt a bit to make more room if necessary. Simmer over medium-low heat, partially covered, about 50 - 60 minutes, or until tender. Add additional stock or water if too much liquid boils away.
• Check for seasoning and add pepper and the remaining tablespoon of butter. Add salt only if necessary (since the bacon and broth are salty). Ladle greens with broth into bowls and serve with hot sauce and cornbread.

POT LIQUOR (LIKKER) SOUP

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.