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) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey.

2022年2月16日 · Potlikker (or “pot liquor”) is simple enough to describe—it’s the brothy liquid gold left behind after boiling greens and beans—and its roots in Southern culinary traditions and heritage ...

2024年12月3日 · Potlikker is most common, but it also goes by pot liquor or collard liquor. Whatever you call it, the base is the same: It’s the flavorful liquid left behind after boiling or long simmering greens or beans.

2023年12月2日 · Pot likker, also known as "pot liquor" or "potlikker," is a term used to describe the liquid left behind after cooking greens. A flavorful and nutrient-rich broth, pot likker is continually celebrated as a symbol of African-American culinary heritage.

This pot likker is so yummy and juicy and it's better than fondue. It'll make you want to dip everything inside it, including your corn bread.

2021年2月18日 · In short, potlikker is the liquid left behind after simmering a pot of greens and ham hocks or salt pork. The greens cook for at least an hour, meaning that the cooking liquid is steeped in all...

2022年11月9日 · From there, get creative with your newfound appreciation for potlikker and cook up something simple and nourishing rooted in African American history. The flavorful and complex broth left from...

2013年8月7日 · Boiling up a pot of kale or collard greens can be tasty, but it also strips out a lot of the vitamins that make these vegetables so nutritious. Southern chefs have long known how to salvage the...

2019年2月11日 · Although many youngsters may be clueless, Southerners of a certain era know what potlikker is and that it is known as a healthful liquid. They've probably tried it with cornpone, but important questions remain: Is it spelled potlikker, pot likker or pot liquor? Is the cornpone crumbled or dunked in ...

2025年1月22日 · Inside: How to make Southern collards, their origins, why they’re considered lucky greens, and why the resulting potlikker is liquid gold. Braised collard greens and potlikker are a warm, hearty, comforting blend of melt-in-your-mouth slow-cooked greens, a few aromatic veggies, water and some type of smoky element (I used smoked turkey wings).