Best 5 Pot Ogreens Recipes

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Are you in search of a Southern comfort food dish that is packed with flavor and incredibly versatile? Look no further than Pot Likker Greens, a beloved staple in Southern cuisine. Originating from humble beginnings, this dish showcases the resourcefulness and creativity of African American communities, utilizing the flavorful pot likker – the liquid left behind after boiling greens – to create a nutritious and delicious meal.

In this article, we present not just one, but two delectable recipes for Pot Likker Greens: a traditional Southern-style version and a modern-day vegan variation. Both recipes capture the essence of this classic dish while offering unique twists that cater to different dietary preferences.

Our Southern-Style Pot Likker Greens recipe takes you on a culinary journey through the heart of the South. Tender collard greens are simmered in a savory broth infused with smoked turkey, ham hocks, and a trinity of flavorful vegetables. The result is a rich and deeply satisfying dish that is sure to warm your soul.

For those seeking a plant-based option, our Vegan Pot Likker Greens recipe delivers an equally delightful experience. Hearty kale and tender turnip greens are paired with a medley of aromatic herbs and spices, creating a broth that is bursting with flavor. The addition of creamy coconut milk lends a rich and velvety texture, making this vegan version a truly indulgent treat.

Whether you prefer the traditional Southern-Style Pot Likker Greens or the innovative Vegan Pot Likker Greens, you are in for a culinary delight. So, grab your apron, gather your ingredients, and let's embark on a flavorful exploration of this iconic Southern dish!

Check out the recipes below so you can choose the best recipe for yourself!

POT O'GREENS



Pot O'Greens image

Provided by Alton Brown

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 5

1 quart water
1 1/2 pounds smoked turkey legs
2 pounds stemmed collard or turnip greens
1 teaspoon salt, plus extra if desired
1 teaspoon sugar

Steps:

  • Place the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes.
  • In the meantime, remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half. You should have 2 pounds of greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
  • Once the turkey legs have simmered for 10 minutes, add the greens, salt and sugar, reduce the heat to low, cover, and allow to simmer gently for 45 minutes or until the greens are tender. Move the greens around every 10 to 15 minutes. Taste and season with additional salt, if desired. Serve immediately.

BAKED RISOTTO WITH GREENS AND PEAS



Baked Risotto With Greens and Peas image

This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It's laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy.

Provided by Kay Chun

Categories     dinner, weeknight, casseroles, grains and rice, one pot, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 small garlic clove, minced
1 cup Arborio rice (about 7 ounces)
Kosher salt and black pepper
4 ounces green or lacinato kale (about ⅓ bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)
3 1/2 cups low-sodium chicken broth
4 ounces baby spinach (about 4 packed cups)
1 cup frozen peas, thawed
3/4 cup grated Parmesan (3 ounces), plus more for garnish
3 tablespoons unsalted butter
1 tablespoon lemon juice

Steps:

  • Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
  • Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
  • Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
  • Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.

VLAD'S VERY GARLICKY GREENS



Vlad's Very Garlicky Greens image

Provided by Alton Brown

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

5 to 7 cloves garlic, peeled, plus 2 cloves garlic, one sliced, one minced
Enough olive oil to cover the bottom of a wide saute pan
4 big handfuls greens (baby mustard, turnip, chard), picked and roughly shredded
Salt and freshly ground black pepper

Steps:

  • Place saute pan over medium heat and then lightly crush 5 to 6 garlic cloves. When the pan is hot, add just enough oil to cover the bottom of the pan and add the garlic. Cook, stirring frequently until golden brown (3 to 5 minutes). Remove from the oil. At this point, the greens can be quickly Sauteed for a mild garlic flavor.
  • If you're looking for something a little stronger, thinly sliver 1 clove and add it to the pan stirring constantly (burned garlic is not Good Eats, nor is anything that touches it). Once the slivers turn golden, add the greens and toss to coat with the hot oil. Season with salt and pepper as soon as the greens start to wilt and plate immediately.
  • If you're looking for even more garlic flavor, finely mince a clove of garlic and toss it into the greens during the last 30 seconds of cooking and toss the greens to distribute. Keep the pan and the greens moving constantly, if you can.
  • Serve as a side dish or toss with pasta and serve as a main course.

INSTANT POT® COLLARD GREENS



Instant Pot® Collard Greens image

Quick Southern-style collard greens made in your Instant Pot®.

Provided by Trevor Barrett

Categories     Side Dish     Vegetables     Greens

Time 55m

Yield 6

Number Of Ingredients 6

1 bunch collard greens
4 thick slices bacon, cut into 1-inch pieces
4 cups water
2 tablespoons white vinegar
4 cups chicken broth
salt to taste

Steps:

  • Rinse collard greens; remove and discard thick parts of stems. Chop greens to desired size.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until brown and crisp, about 5 minutes. Turn off Saute function. Pour in water and vinegar. Scrape the bottom of the pot to release stuck bits of bacon. Add collard greens and stir to coat. Pour in chicken broth and season with salt. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 20 minutes. Quick-release remaining steam, according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with more salt if necessary.

Nutrition Facts : Calories 67.9 calories, Carbohydrate 3.5 g, Cholesterol 13 mg, Fat 4.2 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 988.3 mg, Sugar 1 g

POT OF GREENS



Pot of Greens image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 6

4 pounds mixed greens
2 yellow onions
2 cloves garlic
3 tablespoons peanut oil
About 4 cups chicken stock, or to cover
Pepper vinegar

Steps:

  • Trim away any tough stems, then wash the greens: Rinse each leaf separately. Put all of them in a sinkful of water and let stand for 5 minutes. Now, lift them out of the sink and drain away the water and all the grit that has settled to the bottom. Repeat the sink bath until you don't see any grit when you remove the leaves. Chop the onions and crush the garlic cloves. In a heavy pot large enough to hold all the greens, warm the oil over medium heat. Set aside about half of the onions and add the remainder along with the garlic to the pot. Saute until softened about 5 minutes. Add the greens, turn to coat in the oil, and then pour in the stock to cover. Bring to a boil and season with salt and pepper. Reduce the heat to low, cover, and cook until the greens are tender. The timing will depend on what you are cooking; collards can take up to 40 minutes or so, while beet greens will cook in 1/2 that time. Transfer to a serving bowl. Pass the reserved onion and pepper vinegar at the table for sprinkling over the top.

Tips:

  • Choose fresh, tender greens: Look for greens with vibrant color and no signs of wilting or yellowing.
  • Wash greens thoroughly: Rinse greens under cold water to remove any dirt or debris.
  • Remove tough stems: If the greens have tough stems, remove them before cooking.
  • Use a large pot: Greens can wilt down a lot during cooking, so use a large pot to accommodate them.
  • Add liquid: Greens need liquid to cook, so add broth, water, or another liquid to the pot.
  • Season greens: Add salt, pepper, and other seasonings to taste.
  • Cook greens until tender: Greens should be cooked until they are tender but still have a slight bite to them.
  • Serve greens immediately: Greens are best served hot, but they can also be served cold.

Conclusion:

Pot greens are a delicious and nutritious side dish that can be enjoyed year-round. They are easy to make and can be adapted to suit your taste. With a few simple tips, you can make sure your pot greens turn out flavorful and tender every time. So next time you're looking for a healthy and satisfying side dish, give pot greens a try!

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