Potlikker (or “pot liquor”) is the brothy, nutrient-dense liquid gold traditionally left behind after boiling greens and beans. An ingredient whose use sheds light on the complex racialized history of Southern cooking, potlikker was once valued only by diligent enslaved Africans who saved the nourishing broth for their families after cooking greens. Chef Carla Hall, for whom potlikker was an essential element of her childhood, switches up the order, making potlikker from scratch to use as an ultra-concentrated broth—for Hall, that’s often the first step in imbuing a dish with layers of powerful flavor. In this herbaceous version, Hall doubles down on the fennel’s licorice notes by adding a glug of Pernod, an anise-based liqueur that’s a natural pairing with seafood and vegetables.
Use this potlikker as a base for Hall’s Shrimp and Grits With Fennel Potlikker, her Lemony Spring Vegetable and Barley Bowl, or any dish that would benefit from an intensely aromatic broth.
What you’ll need
Large Pot
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Ladle
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Mesh Sieve
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Heatproof Measuring Cup
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Recipe information
Yield
Makes about 3 cups
Ingredients
Preparation
Heat oil in a large pot over medium. Add onion, fennel, celery, and salt; cook, stirring often, until vegetables are translucent, about 4 minutes. Add Pernod and red pepper flakes; cook, stirring, until Pernod is evaporated, about 1 minute. Pour in 5 cups water and bring to a simmer. Reduce heat to medium-low and cook 45 minutes. Strain through a fine-mesh sieve into a medium heatproof bowl; discard solids.
Do Ahead: Potlikker can be made 5 days ahead. Let cool. Transfer to an airtight container and chill, or freeze up to 3 months.
