Yes, I use pot liquor that way and also some of the liquid left after I boil a chicken carcass and strain it down. I love greens of any kind and cook them in a little of the liquid or make soup stock with it and add greens and whatever other veggies and beans I have on hand. Maybe a little chicken or sausage for flavor. I call it "Refrigerator Soup". Delicious, if I do say so myself. My favorite greens in soup are turnip greens, collards, and mustard greens. I do like spinach but it's a little too "wimpy". I add it to the soup more toward the end, but if I have leftovers and have to reheat the soup, it sort of just melts away. But still good.
