Crazy ’bout pot liquor…


That was from Elia Kazan’s “Baby Doll”, here’s the scene.

Feeling blue?

“Too big for the wicker?
You know what to do:
Drink some pot likker.

So lonely and blue?
Get better, quicker.
You know what to do:
Drink some pot likker.

Troubled and worried
About your ticker?
You know what to do:
Drink some pot likker.

You’re OK, but girlfriend Says you should kick her.
You know what to do:
Give her some pot likker.”

Nothing captures the Old South like Pot Likker-in film, music and most of all-at table. And there’s no more fitting dessert after a bowl of tangy, smoky essence of the South than a roll about on the kitchen table. But first, a recipe.
Potlikker Soup
(Serves 4 to 6)

For the Greens
5 cups water
1 ham hock
2 pounds collard greens
2 teaspoons salt
1 teaspoon freshly ground black pepper
Pinch of sugar

For the Soup
1 ounce fatback, diced (about 3 tablespoons)
4 cups homemade chicken stock or low sodium chicken broth
1 cup cooked collard greens with juice
Salt and freshly ground black pepper
Pepper vinegar, for serving
Cornbread, for serving

For the greens: Heat the water in a large pot over high heat. Add the ham hock and reduce the heat to simmer. Cook, stirring and turning the hock occasionally, until the water is well-flavored, about 45 minutes.
Meanwhile, fill the sink with water. Add the greens and agitate in the water so the grit will fall to the bottom of the sink. Remove the greens and drain the sink. Clean the sink and repeat the process until no grit remains. Cut away heavy ribs and discolored spots from leaves. Chop the greens into bite-size ribbons. Add the prepared chopped greens to the ham hock broth. Season with salt, pepper, and sugar. Cook until very tender, 45 minutes. Set aside.
For the soup: Heat a large pot over medium heat. Add the cubed fatback and cook until brown, about 5 to 7 minutes. Drain the rendered fat. Add the chicken stock and greens with juice. Season with salt and pepper. Bring to a boil and reduce the heat to simmer. Cook for about 5 minutes for the flavors to combine. Taste and adjust for seasoning with salt and pepper. Serve in small bowls. Pass pepper vinegar and cornbread for crumbling or dunking.

It will make you crazy- ’bout that likker and that special lady…


2 thoughts on “Crazy ’bout pot liquor…

    1. twinfan1 Post author

      I have done that, it might be even better with the greens- but I like the meat from the hocks. I used to do Soul Raviolis at one of my restaurants- tastes better than it sounds-the ravioli stuffing was the finely minced hock meat,whatever greens were cooked with the hocks, and just enough gorgonzola cheese to bind it. The sauce was a reduction of the pot likker mellowed out with butter swirled in to finish. Good stuff.

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