Collard liquor

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 a lot of vitamin K, which aids in blood clotting.

Former Senator and Governor of Georgia Zell Miller wrote a defense of the traditional spelling 'potlikker' to the New York Times.[1]

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.


  1. 1 2 "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.

This article is issued from Wikipedia - version of the 11/20/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.