Pot liquor is packed with nutrients and flavor

08/7/2013 | National Public Radio

Boiling a pot of dark leafy greens leaves a behind a steaming broth known as pot liquor that is chock-full of nutrients and can later be used as a healthy tonic or a flavorful addition to another dish. Chef James Huff of Pearl Dive in Washington, D.C., adds shallots, garlic, vegetables and clams to pot liquor and pours it over grilled fish.

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