POT LIKKER SOUP RECIPES

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More about "pot likker soup recipes"

SOUL FOOD STYLE COLLARD GREENS – PHILLY JAY COOKING



Soul Food Style Collard Greens – Philly Jay Cooking image

Juicy, flavorful, soul food-style Collard Greens.

Provided by PhillyboyJay

Total Time -456525 hours 29 minutes45S

Prep Time 20 minutes

Cook Time -456525 hours 29 minutes45S

Yield 8

Number Of Ingredients 1

2 Lbs Collard Greens1/2 Lb Smoked Turkey Tails1 Cup Onions, finely chopped1/2 Cup Green Bell Peppers, finely chopped1/2 Cup Red Bell Peppers, finely chopped2 Tsps Minced Garlic1 Qt Water3 Tbs Butter2 Tbs Vegetable Oil1 Qt Chicken Broth1/4 Cup Apple Cider Vinegar2 Chicken Flavor Bouillon Cubes1/4 Cup Sugar2 Tsps Seasoning Salt1 Tsp Garlic Powder1 Tsp Onion Powder1/2 Tsp Black Pepper1/4 Tsp Red Pepper Flakes (optional)

Steps:

  • 1. Place a pot over medium heat, add in the turkey tails and cool water, cover with a lid and boil for 1 hr.2. Place the collard greens in a big mixing bowl, add in 1 tbs of salt, and enough water to cover them.3. Scrub the collard greens well, let them soak for 15-20 minutes, then rinse well.4. Remove the stems and chop them up. Keep a cup worth of stems, discard the rest, and chop up the collard greens.5. Once the turkey tail is done and tender, chop it up into small pieces.6. Chop the onions and peppers into small pieces. 7. Place a large pot over medium-high heat and add in the oil, butter, onions, peppers, and stir periodically.8. Sautee for 5 minutes, then stir in the first pound of collard greens.9. After 3 minutes, add in the 2nd pound of collard greens and let them cook for 3 mins or until they wilt and are glossy.10. Reduce the heat to medium and add in the chopped turkey tails, the water from the turkey tails, the broth, and all the condiments and seasonings, then stir well. 11. Cover the greens with a lid and let them simmer for approximately 1 hr or until tender.

Nutrition Facts : ServingSize 8

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DEEP SOUTH DISH: FRIED CORNBREAD - SOUTHERN CORNMEAL HOE CAKES
Apr 14, 2010 · Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack. Serve immediately with warm syrup or honey butter for breakfast or as a snack, or dip 'em in a mess o' greens to sop up that pot likker (juice from the greens)! …
From deepsouthdish.com
See details


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From foodtimeline.org
See details