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.
References
- 1 2 "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.