Pot liquor

 ( Cuisine Of The Southern United States ) 

Pot liquor, sometimes spelled potlikker or pot likker,

is the liquid that is left behind after boiling greens (collard greens, Mustard plant greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey meat. Pot liquor contains high amounts of essential vitamins and minerals including iron, vitamin A and vitamin C. Especially important is that it contains high amounts of vitamin K, which aids in blood clotting. Another term is collard liquor.

In the Canadian province of Newfoundland and Labrador, the term pot liquor is used to describe the broth left over from boiling multiple vegetables (potato, carrot, cabbage, etc.), usually with the dish known as Jiggs dinner.

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Background Former governor and U.S. senator Zell Miller of Georgia wrote a defense of the traditional spelling "potlikker" in The New York Times.

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

Senator Huey Long presented a treatise on potlikker in a 15-hour filibuster.

The practice of consuming potlikker was commonly employed by enslaved people in the United States to concentrate nutrients from vegetables.

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See also

• Reduction
• Stock

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