Instead of throwing out the nutritious broth that's left over when you cook down greens, why not use it as the base for a delicious dish like this rockfish with clams in a garlic-shallot pot liquor sauce?
Credit Alison Aubrey / NPR
Chef James Huff of Pearl Dive restaurant ladles up some pot liquor fresh from a steaming pot of sauteed collard greens and kale.
And speaking of sports, you might have heard our interview with John Tatum last month. He's the 94-year-old swimmer from Washington, D.C. who was getting ready for three events at the National Senior Games. We wanted to see how we did, so we caught up with him after the games wrapped up.
JOHN TATUM: Well, I got two gold medals and one silver medal, and I call that a successful outing. Although, I wanted to win them all.