|Alternative names||potlikker, collard liquor|
|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: Pot liquor Media: Pot liquor|
Pot liquor, sometimes spelled potlikker or pot likker is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. 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. Another term is collard liquor.
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.
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, often with a spoonful of Marmite stirred in.
- "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.
- Huey Pierce Long, Jr., Every Man a King: The Autobiography of Huey P. Long (New Orleans: National Book Club, Inc., 1933), pp. 200-201.