Collard liquor

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Collard liquor
Alternative names Pot liquor, potlikker
Type Soup
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[1] or pot likker[2] 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 high amounts of vitamin K, which aids in blood clotting.

Former Governor and U.S. Senator Zell Miller of Georgia wrote a defense of the traditional spelling "potlikker" in The New York Times.[1]

Much earlier, in his autobiography, Every Man a King, Governor and U.S. Senator Huey Pierce Long, Jr., of Louisiana, defined "potlikker", a favorite of his country political supporters, as

the juice that remains in a pot after greens or other vegetables are boiled with proper seasoning. The best seasoning is a piece of salt fat pork, commonly referred to as "dry salt meat" or "side meat". If a pot be partly filled with well-cleaned turnip greens and turnips (which should be cut up), with a half-pound piece of the salt pork and then with water and boiled until the greens and turnips are cooked reasonably tender, then the juice remaining in the pot is the delicious, invigorating, soul-and-body sustaining potlikker ... which should be taken as any other soup and the greens eaten as any other food. ...

[Then Long continued] Most people crumble cornpone (corn meal mixed with a little salt and water, made into a pattie and baked until it is hard) into the potlikker.[3]

In some countries, freshly-boiled pot liquor is sometimes advocated as a method to gain back the nutrients lost when boiling vegetables; it is often recommended among British people to drink the liquid fresh from the pan once it cools down.[citation needed]

References[edit]

  1. ^ a b "POT LIQUOR OR POTLIKKER?". The New York Times. The New York Times Company. 23 February 1982. Retrieved 9 April 2011. 
  2. ^ 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. 
  3. ^ Huey Pierce Long, Jr., Every Man a King: The Autobiography of Huey P. Long (New Orleans: National Book Club, Inc., 1933), pp. 200-201.