In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.

Smoked Paprika and Sun-Dried Tomato Potlikker

olive oil

onions,

garlic cloves,

red pepper flakes

¼ cup smoked paprika

tomato paste

Tbsp. red wine vinegar

Diamond Crystal or 2¼ tsp. Morton kosher salt

black pepper

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.

Bon Appétit

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.

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.

smoked paprika and sun-dried tomato potlikker

Servings: 1

Cost: $36.66 /serving

Author : Carla Hall

Ingredients

Instructions

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