Pot Likker Binge

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
  • EVOO
  • 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. IMG_0531

Sometimes I think I’m a genius. Then I remember I’m the same girl who napped 3 hours today totally on accident….

xoxo•Kyndle

Lemon & Thyme Risotto

Today I was exhausted. I’ve begun my surgery rotation and have been working at least 14 hours days. I walked 15,000 steps last Thursday! Makes you want to turn off the pedometer, ya feel? When I am that beat down I need just three things – a nap, an outing and comfort food. I got my power nap (praise) and we went to the pumpkin patch (so basic it hurts but check out my pumpkin).

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All that was left was some comfort food! I had always found risotto really intimidating until recently. The steps seemed complicated, the window for perfection small. But I learned that risotto is really just a method and with a little faith and patience can be easily added to your culinary repertoire.

Lemon & thyme risotto

  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 3 T butter
  • 1 teaspoon olive oil
  • 1 1/3 cups risotto rice, preferably Arborio
  • Approximately 1 quart vegetable stock ( or chicken!)
  • 1/2 lemon, zested and juiced
  • 1 teaspoon dried thyme
  • 4 tablespoons grated Parmesan
  • Salt and Pep

In a saucepan heat the stock to a simmer. In a seperate heavy dutch oven heat 1 T butter and and olive oil heat the onion and garlic until fragrant. Mix in the rice, stirring to give it a good coating of oil and butter.

Begin to to add the stock to the rice, one ladle at a time and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente (soft but with a chew to it). You may need more or less stock but you can use some water if you run out of stock!

When it’s just right pop in the butter, cheese, lemon zest and juice, thyme and salt and pep! Mix it up and eat up! Risotto is good reheated- but it’s transcendent the moment it’s done.

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xoxo•Kyndle