Blame It On The Pot Likker

As a young girl I first heard this term used by my Grandmother Annie Mae. I thought it was liquor heated in a pot. She would sneak me some making me think she was doing something forbidden and I was thinking I was the recipient of both something special & taboo. 

Pot Likker is the juice that remains after boiling Collard Greens, Mustard Greens, Kale or Turnip Greens. Most Southerners add smoked pork or smoked turkey and cook the greens until tender. The juice left behind is consumed with the greens or drank as a soup known as Pot Likker. 

As a Chef I love drinking Pot Likker. Its flavorful & contains nutrients lost while cooking. So I decided to make a Collard Green Rissoto…I had to ponder on the taste and make sure that all the ingredients married well together

Rissoto is made with an Arbio Grain and boiled in a stock. It can be a vegetable or chicken stock. I used the POT LIKKER…Why not? It was super flavorful & nutritious. The collard greens contained onions & vegetable stock. 

After the Arbio is cooked until firm. I get a pan add butter & sauteed shallots. I then add the Arbio, Parmesan Cheese & more Pot Likker. Cook for 3-5minutes then add the collard greens….

I grilled Salmon & Shrimp with a Spicy Pineapple Glaze

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