Pot liquor, also spelled potlikker or pot likker, is the liquid left behind after boiling greens or beans, a staple of Southern United States cooking. It is often seasoned further with salt, pepper, and smoked pork or smoked turkey, and is valued for retaining much of the iron, vitamin A, and vitamin C leached from the vegetables during cooking.
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Region Connections
In Cuisine
Source Wikipedia, Pot liquor
Uses Ingredient
Source Wikipedia, Pot liquor
Source Wikipedia, Pot liquor
Source Wikipedia, Pot liquor
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Wikipedia, Pot liquor
Also in Geography Atlas: where this subject originated.
Source Wikipedia, Pot liquor
Sources
1. Wikipedia, Pot liquor
Infobox, region
Southern United States
Introduction
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.
https://en.wikipedia.org/wiki/Pot_liquor (dietary-suitability)
It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey.
- Uses Ingredient: Collard Greens, Infobox food/dish main_ingredient field
- Uses Ingredient: Turnip, Infobox food/dish main_ingredient field
- Uses Ingredient: Pork, Infobox food/dish main_ingredient field
In Cuisine: American Cuisine, Infobox: country
United States
In Group: North American Soups, Infobox: country
United States
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