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 deep, powerful flavor.
For this untraditional plant-based potlikker, Hall turns to pantry staples like smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami. If you can’t find sun-dried tomato paste, whole sun-dried tomatoes will work just fine—simply drain (if needed) and finely chop before adding.
Use this potlikker as a base for Hall’s Braised Chicken Thighs With Olives and Herbs, her Brothy Pasta With Miso-Butter Turnips, or any dish that would benefit from a smoky tomato broth.
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Ingredients
Makes about 1 quart
⅔
cup extra-virgin olive oil
4
medium onions, thinly sliced
1
cup garlic cloves, coarsely chopped
4
tsp. crushed red pepper flakes
¼
cup smoked paprika
¼
cup sun-dried tomato paste
2
Tbsp. red wine vinegar
4
tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt
Freshly ground black pepper
Preparation
Step 1
Heat oil in a large pot over medium. Cook onions and garlic, stirring often, until onions are translucent, 6–8 minutes. Add red pepper flakes; cook, stirring, until fragrant, about 1 minute. Add paprika and tomato paste; cook, stirring, until tomato paste is a shade darker, about 2 minutes. Stir in vinegar, salt, and 5 cups water; season with pepper. Increase heat to medium-high and bring to a boil. Reduce heat, cover, and simmer until flavors have melded, 30–35 minutes.
Step 2
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.
