Viewing post #518049 by gingin

Does anyone else freeze pot liquor to use as a soup base? I grew up in Pa. I don't remember ever having collards until I moved to Fl. or any other greens except spinach. The first time I cooked collards I was certain the bunch would feed an army for a year Was amazed at how they cooked down...gave 2/3 of the bunch away and was lucky to have enough for dinner Anyway this here Yankee now cooks a mean pot of collards. I have for dinner twice and freeze the rest and always freeze the pot liquor for use as a soup base. YUM...usually add a container of collards to the pot of soup as well.