|Alternative names||Pot liquor, potlikker|
|Place of origin||United States|
|Region or state||Southern United States|
|Main ingredients||Liquid from boiling greens (collard greens, mustard greens, turnip greens); sometimes salt, smoked pork or smoked turkey|
|Cookbook: Collard liquor Media: Collard liquor|
Collard liquor, also known as pot liquor, sometimes spelled potlikker or pot likker is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens); it is sometimes seasoned with salt and pepper, smoked pork or smoked turkey. Pot liquor contains essential vitamins and minerals including iron and vitamin C. Especially important is that it contains a lot of vitamin K, which aids in blood clotting.
In some countries, freshly-boiled pot liquor is sometimes advocated as a method to gain back the nutrients lost when boiling vegetables; anecdotally, it is often recommended among British people to drink the liquid fresh from the pan once it cools down.
- "POT LIQUOR OR POTLIKKER?". The New York Times. The New York Times Company. 23 February 1982. Retrieved 9 April 2011.
- Covey, Herbert C.; Dwight Eisnach (2009). What the slaves ate: recollections of African American foods and foodways from the slave narratives. Santa Barbara, CA: Greenwood Press. p. 78. ISBN 0-313-37497-X.
|This food-related article is a stub. You can help Wikipedia by expanding it.|