Greens are a beautiful thing. Collards, mustard greens, creasys, kale – they’re superfoods and southern classics. After visiting home for the holidays I found myself wanting more and more of the down-home classics. Greens, beans and cornbread were the staples of my childhood kitchen and every bite is nostalgic to me.
After making a mess of collard greens I realized I had so much pot likkor left over. This liquid is flavorful and chock full of vitamins but sometimes is overlooked. Pot likkor soup is the most classic use for the green liquid gold but while delicious, it doesn’t really transform the broth. So I decided to try and use it as the liquid in a rustic risotto. I love it when wild idea works out. Here’s how I did it.
**SAME TECHNIQUE AS THE LEMON THYME RISOTTO**
pot likkor risotto
- 3 cups of pot likkor
- 1 cup greens
- 1.5 cups arborio rice
- 1 can diced tomatoes drained
- 2 cloves of garlic, minced
- 1 chopped shallot (onion is fine too this is just what I had)
- 1/4 cup grated parm
- 1 T butter
- juice of 1/2 lemon
In a heavy dutch oven heat EVOO and butter over medium high heat. Toss in shallot and garlic – when they begin to smell amazing stir in the rice. Make sure every grain is coated and shiny. Begin ladling in the pot likkor, one ladleful at a time.
Remember to keep stirring regularly. This give us that silky constancy that we love! You’ll be able to tell when the rice won’t take anymore liquid. Be sure to taste and see if your rice is cooked al dente! Once it’s ready – stir in tomatoes, cheese, and greens.
YUM. It’s all the flavors of greens you love – sweet, spicy, garlicy – in a creamy, indulgent bite.
Sometimes I think I’m a genius. Then I remember I’m the same girl who napped 3 hours today totally on accident….